Food or beverage with increased sweetness

ABSTRACT

The present invention relates to a food or beverage having enhanced sweetness exhibited by a sugar and a sweetener, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage.

TECHNICAL FIELD

The present invention relates to a food or beverage having enhancedsweetness exhibited by a sugar and a sweetener, a sweetening compositionfor producing the food or beverage, and a method for producing the foodor beverage.

BACKGROUND ART

Humans have five sensory systems, and the sense of taste is one of thesensory systems of humans. The taste receptor organ to receive tastes iscalled taste buds, which exist on the fungiform papillae existing over awide area, mainly on the tip of the tongue, on the vallate papillaeexisting on a limited area of the back of the tongue, and on the foliatepapillae. The taste buds are a cell assembly composed of elongate cells,called taste cells, and basal cells. The taste cells protrude microvillitoward the tongue surface, and form synapses at bottom of the cells withtaste nerve fibers entering the taste buds. Tastes we usually sense aretransmitted as taste information via the taste nerves to the brain,where the tastes are perceived. Known taste receptors of sweetnessinclude T1R2 and T1R3. T1R2 and T1R3 are reported to form hetero-dimers(Non-patent Literatures 1 to 3).

Although various studies have been made on the sense of taste, littlehas been revealed yet in this field. We usually experience varioustastes of foods. Foods that seem to be tasty have appropriately mixedand well-harmonized tastes. The taste of foods may be tasted as a singletaste in some cases, but is often tasted as a mixed taste of varioustastes, which are associated with one another.

Meanwhile, foods and beverages have been required to have lower caloriesin addition to a good taste in recent years. This relates to a fact thatlifestyle-related diseases such as obesity and diabetes are regarded asa problem.

However, to produce lower-calorie foods and beverages, their sugarconcentration has to be maintained low. This is an obstruction in thecase of providing foods and beverages that exhibit low calories and agood taste.

As an example of a contrast effect, which is an interaction of tastes,there has been long known a phenomenon in which addition of salt tosweet red-bean soup enhances sweetness. There is an example that reportsthe interaction between saltiness and sweetness by focusing on thisphenomenon, and it is concluded that the interaction between sweetnessand saltiness requires sweetness that is strong to a certain degree (a15% solution) and a salt concentration that is high to a certain degree(0.1 to 0.2%) (Non-patent Literature 4).

Foods and beverages that exhibit sweetness by use of a low-caloriehigh-intensity sweetener such as rebaudioside A instead of a naturalsugar have been developed, but the sweetness exhibited by high-intensitysweeteners has a distinct aftertaste, which prevents a good taste frombeing provided.

CITATION LIST Non-Patent Literature

-   [Non-Patent Literature 1] Zhao G. Q., Zhang Y., Hoon M. A.,    Chandrashekar J., Erlenbach I., Ryba N. J. P., and Zukerl C. S.,    Cell, 2003, Vol. 115, 255-266-   [Non-patent Literature 2] Li X, Staszewski L, Xu H, Durick K, Zoller    M, Adler E., Proc Natl Acad Sci USA. 2002, 99 (7), 4692-4696.-   [Non-patent Literature 3] Fernstrom J. D., Munger S. D., Sclafani    A., de Araujo I. E., Roberts A., and Molinary S., J. Nutr. 2012.    Vol. 142: 1134S-1141S-   [Non-patent Literature 4] Ayumi Uchida, Nao Takagi, Rieko Horikiri,    Miho Matsue, Yumiko Uchiyama, and Masashi Omori, Research bulletin    of Otsuma Women's University for home economics, No. 49 (2013.3)

SUMMARY OF INVENTION Technical Problem

Development of a method for providing an appropriate sweetness intensityand improving the sweetness satisfactorily while maintaining calories ofa food or beverage low has been awaited.

Solution to Problem

The present inventors have first succeeded in maintaining the energy(Kcal) of a food or beverage at a low level while providing appropriatesweetness by blending a specific high-intensity sweetener in addition toa natural sugar and in enhancing the sweetness based on the combinationof the natural sugar and the specific high-intensity sweetener by addingsodium at a concentration low enough not to be sensed by humans.

That is, the present invention is as follows.

[1]

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity X2, and

(c) less than 40 mg/100 ml of sodium, wherein (1) sweetness having asweetness intensity X3 is exhibited by the ingredients (a) to (c), and(2) energy is 50 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X3≤20 issatisfied.

[2]

The food or beverage according to [1], wherein 0.5≤{X3−(X1+X2)}≤5 issatisfied.

[3]

The food or beverage according to [1] or [2], wherein

the amount of the high-intensity sweetener is P2 ppm, and

0≤X1/(225.2×P2/10000)≤9 and  I)

2≤X1+225.2×P2/10000≤11.5  II)

or

0≤X1/(231.0×P2/10000)≤9 and  III)

2≤X1+231.0×P2/10000≤11.5  IV)

or

0≤X1/(133.4×P2/10000)≤250 and  V)

2≤X1+133.4×P2/10000<16  VI)

or

0≤X1/(269.7×P2/10000)≤250 and  VII)

2≤X1+269.7×P2/10000≤11.5  VIII)

are satisfied.[4]

The food or beverage according to any one of [1] to [3], wherein theamount of sodium is 4 to 26 mg/100 ml.

[5]

The food or beverage according to any one of [1] to [4], wherein theenergy is 0 to 25 Kcal/100 ml.

[6]

The food or beverage according to any one of [1] to [5], wherein thenatural sugar is at least one selected from the group consisting ofglucose, sucrose, fructose, maltose, an oligosaccharide, an isomerizedsugar, lactose, psicose, allose, tagatose, and a combination thereof.

[7]

The food or beverage according to any one of [1] to [6], wherein thehigh-intensity sweetener is at least one selected from the groupconsisting of rebaudioside M, rebaudioside D, luo han guo extract,mogroside V and a combination thereof.

[8]

The food or beverage according to any one of [1] to [7], wherein thesodium is at least one selected from the group consisting of sodiumchloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[9]

The food or beverage according to any one of [1] to [8], wherein 5 to 25mg/100 ml of sodium is contained, the energy is 0 to 25 Kcal/100 ml, andX3 is 6 or more.

[10]

A sweetening composition comprising a natural sugar, high-intensitysweetener, and sodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) the natural sugar in an amount of a sweetness intensity X1,

(b) the high-intensity sweetener in an amount of a sweetness intensityX2, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[11]

The sweetening composition according to [10], wherein 0.5≤{X3−(X1+X2)}≤5is satisfied.

[12]

The sweetening composition according to [10] or [11], wherein in thefood or beverage,

the amount of the high-intensity sweetener is P2 ppm, and

0≤X1/(225.2×P2/10000)≤9 and  I)

2≤X1+225.2×P2/10000≤11.5  II)

or

0≤X1/(231.0×P2/10000)≤9 and  III)

2≤X1+231.0×P2/10000≤11.5  IV)

or

0≤X1/(133.4×P2/10000)≤250 and  V)

2≤X1+133.4×P2/10000<16  VI)

or

0≤X1/(269.7×P2/10000)≤250 and  VII)

2≤X1+269.7×P2/10000≤11.5  VIII)

are satisfied.[13]

The sweetening composition according to any one of [10] to [12], whereinthe amount of sodium in the food or beverage is 4 to 26 mg/100 ml.

[14]

The sweetening composition according to any one of [10] to [13], whereinthe energy of the food or beverage is 0 to 25 Kcal/100 ml.

[15]

The sweetening composition according to any one of [10] to [14], whereinthe natural sugar is at least one selected from the group consisting ofglucose, sucrose, fructose, maltose, an oligosaccharide, an isomerizedsugar, lactose, psicose, allose, tagatose, and a combination thereof.

[16]

The sweetening composition according to any one of [10] to [15], whereinthe high-intensity sweetener is at least one selected from the groupconsisting of rebaudioside M, rebaudioside D, luo han guo extract,mogroside V and a combination thereof.

[17]

The sweetening composition according to any one of [10] to [16], whereinthe sodium is at least one selected from the group consisting of sodiumchloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[18]

The sweetening composition according to any one of [10] to [17], whereinin the food or beverage, 5 to 25 mg/100 ml of sodium is contained, theenergy is 0 to 25 Kcal/100 ml, and X3 is 6 or more.

[19]

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1and (b) a high-intensity sweetener in an amount of a sweetness intensityX2, and

(ii) adding (c) less than 40 mg/100 ml of sodium, wherein (1) sweetnesshaving a sweetness intensity X3 is exhibited by the ingredients (a) to(c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[20]

The method according to [19], wherein 0.5≤{X3−(X1+X2)}≤5 is satisfied.

[21]

The method according to [19] or [20], wherein in the food or beverage,the amount of the high-intensity sweetener is P2 ppm, and

0≤X1/(225.2×P2/10000)≤9 and  I)

2≤X1+225.2×P2/10000≤11.5  II)

or

0≤X1/(231.0×P2/10000)≤9 and  III)

2≤X1+231.0×P2/10000≤11.5  IV)

or

0≤X1/(133.4×P2/10000)≤250 and  V)

2≤X1+133.4×P2/10000<16  VI)

or

0≤X1/(269.7×P2/10000)≤250 and  VII)

2≤X1+269.7×P2/10000≤11.5  VIII)

are satisfied.[22]

The method according to any one of [19] to [21], wherein the amount ofsodium in the food or beverage is 4 to 26 mg/100 ml.

[23]

The method according to any one of [19] to [22], wherein the energy ofthe food or beverage is 0 to 25 Kcal/100 ml.

[24]

The method according to any one of [19] to [23], wherein the naturalsugar is at least one selected from the group consisting of glucose,sucrose, fructose, maltose, an oligosaccharide, an isomerized sugar,lactose, psicose, allose, tagatose, and a combination thereof.

[25]

The method according to any one of [19] to [24], wherein thehigh-intensity sweetener is at least one selected from the groupconsisting of rebaudioside M, rebaudioside D, luo han guo extract,mogroside V and a combination thereof.

[26]

The method according to any one of [19] to [25], wherein the sodium isat least one selected from the group consisting of sodium chloride,sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodiumcarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodiumargininate, sodium glucoheptonate, sodium gluconate, sodium glutamate,sodium tartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.

[27]

The method according to any one of [19] to [26], wherein in the food orbeverage, 5 to 25 mg/100 ml of sodium is contained, the energy is 0 to25 Kcal/100 ml, and X3 is 6 or more.

[1-1]

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a high-intensity sweetener selected from the group consisting ofrebaudioside M, rebaudioside D and a combination thereof in an amountcorresponding to a sweetness intensity X2, and

(c) 4 to 26 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 25 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[1-2]

The food or beverage according to [1-1], wherein 0.5≤{X3−(X1+X2)}≤5 issatisfied.

[1-3]

The food or beverage according to [1-1] or [1-2], wherein

the amount of the high-intensity sweetener is P2 ppm, and

0≤X1/(225.2×P2/10000)≤9 and  I)

2≤X1+225.2×P2/10000≤11.5  II)

or

0≤X1/(231.0×P2/10000)≤9 and  III)

2≤X1+231.0×P2/10000≤11.5  IV)

are satisfied.[1-4]

The food or beverage according to any one of [1-1] to [1-3], wherein thenatural sugar is at least one selected from the group consisting ofglucose, sucrose, fructose, maltose, an oligosaccharide, an isomerizedsugar, lactose, psicose, allose, tagatose, and a combination thereof.

[1-5]

The food or beverage according to any one of [1-1] to [1-4], wherein thesodium is at least one selected from the group consisting of sodiumchloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[1-6]

The food or beverage according to any one of [1-1] to [1-5], wherein 5to 25 mg/100 ml of sodium is contained, and X3 is 6 or more.

[1-7]

A sweetening composition comprising a natural sugar, high-intensitysweetener selected from the group consisting of rebaudioside M,rebaudioside D and a combination thereof, and sodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) the natural sugar in an amount of a sweetness intensity X1,

(b) the high-intensity sweetener in an amount of a sweetness intensityX2, and

(c) 4 to 26 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 25 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[1-8]

The sweetening composition according to [1-7], wherein0.5≤{X3−(X1+X2)}≤5 is satisfied.

[1-9]

The sweetening composition according to [1-7] or [1-8], wherein in thefood or beverage,

the amount of the high-intensity sweetener is P2 ppm, and

0≤X1/(225.2×P2/10000)≤9 and  I)

2≤X1+225.2×P2/10000≤11.5  II)

or

0≤X1/(231.0×P2/10000)≤9 and  III)

2≤X1+231.0×P2/10000≤11.5  IV)

are satisfied.[1-10]

The sweetening composition according to any one of [1-7] to [1-9],wherein the natural sugar is at least one selected from the groupconsisting of glucose, sucrose, fructose, maltose, an oligosaccharide,an isomerized sugar, lactose, psicose, allose, tagatose, and acombination thereof.

[1-11]

The sweetening composition according to any one of [1-7] to [1-10],wherein the sodium is at least one selected from the group consisting ofsodium chloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[1-12]

The sweetening composition according to any one of [1-7] to [1-11],wherein in the food or beverage, 5 to 25 mg/100 ml of sodium iscontained, and X3 is 6 or more.

[1-13]

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1and (b) a high-intensity sweetener selected from the group consisting ofrebaudioside M, rebaudioside D and a combination thereof in an amount ofa sweetness intensity X2, and

(ii) adding (c) 4 to 26 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 25 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X3≤20 issatisfied.

[1-14]

The method according to [1-13], wherein 0.5≤{X3−(X1+X2)}≤5 is satisfied.

[1-15]

The method according to [1-19] or [1-20], wherein in the food orbeverage, the amount of the high-intensity sweetener is P2 ppm, and

0≤X1/(225.2×P2/10000)≤9 and  I)

2≤X1+225.2×P2/10000≤11.5  II)

or

0≤X1/(231.0×P2/10000)≤9 and  III)

2≤X1+231.0×P2/10000≤11.5  IV)

are satisfied.[1-16]

The method according to any one of [1-13] to [1-15], wherein the naturalsugar is at least one selected from the group consisting of glucose,sucrose, fructose, maltose, an oligosaccharide, an isomerized sugar,lactose, psicose, allose, tagatose, and a combination thereof.

[1-17]

The method according to any one of [1-13] to [1-16], wherein the sodiumis at least one selected from the group consisting of sodium chloride,sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodiumcarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodiumargininate, sodium glucoheptonate, sodium gluconate, sodium glutamate,sodium tartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.

[1-18]

The method according to any one of [1-13] to [1-17], wherein in the foodor beverage, 5 to 25 mg/100 ml of sodium is contained, the energy is 0to 25 Kcal/100 ml, and X3 is 6 or more.

[2-1]

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a luo han guo extract in an amount corresponding to a sweetnessintensity X2, and

(c) 4 mg/100 ml or more and less than 34.5 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[2-2]

The food or beverage according to [2-1], wherein 0.5≤{X3−(X1+X2)}≤5 issatisfied.

[2-3]

The food or beverage according to [2-1] or [2-2], wherein

the amount of the luo han guo extract is P2 ppm, and

0≤X1/(133.4×P2/10000)≤250 and  I)

2≤X1+133.4×P2/10000≤16  II)

are satisfied.[2-4]

The food or beverage according to any one of [2-1] to [2-3], wherein theamount of sodium is 5 to 30 mg/100 ml.

[2-5]

The food or beverage according to any one of [2-1] to [2-4], wherein theenergy is 0 to 25 Kcal/100 ml.

[2-6]

The food or beverage according to any one of [2-1] to [2-5], wherein thenatural sugar is at least one selected from the group consisting ofglucose, sucrose, fructose, maltose, an oligosaccharide, an isomerizedsugar, lactose, psicose, allose, tagatose, and a combination thereof.

[2-7]

The food or beverage according to any one of [2-1] to [2-6], wherein thesodium is at least one selected from the group consisting of sodiumchloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[2-8]

The food or beverage according to any one of [2-1] to [2-7], wherein 5to 30 mg/100 ml of sodium is contained, the energy is 0 to 25 Kcal/100ml, and X3 is 6 or more.

[2-9]

A sweetening composition comprising a natural sugar, a luo han guoextract, and sodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) the natural sugar in an amount of a sweetness intensity X1,

(b) the luo han guo extract in an amount of a sweetness intensity X2,and

(c) 4 mg/100 ml or more and less than 34.5 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[2-10]

The sweetening composition according to [2-9], wherein0.5≤{X3−(X1+X2)}≤5 is satisfied.

[2-11]

The sweetening composition according to [2-9] or [2-10], wherein in thefood or beverage,

the amount of the luo han guo extract is P2 ppm, and

0≤X1/(133.4×P2/10000)≤250 and  I)

2≤X1+133.4×P2/10000≤16  II)

are satisfied.[2-12]

The sweetening composition according to any one of [2-9] to [2-11],wherein the amount of sodium in the food or beverage is 5 to 30 mg/100ml.

[2-13]

The sweetening composition according to any one of [2-9] to [2-12],wherein the energy of the food or beverage is 0 to 25 Kcal/100 ml.

[2-14]

The sweetening composition according to any one of [2-9] to [2-13],wherein the natural sugar is at least one selected from the groupconsisting of glucose, sucrose, fructose, maltose, an oligosaccharide,an isomerized sugar, lactose, psicose, allose, tagatose, and acombination thereof.

[2-15]

The sweetening composition according to any one of [2-9] to [2-14],wherein the sodium is at least one selected from the group consisting ofsodium chloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[2-16]

The sweetening composition according to any one of [2-9] to [2-15],wherein in the food or beverage, 5 to 30 mg/100 ml of sodium iscontained, the energy is 0 to 25 Kcal/100 ml, and X3 is 6 or more.

[2-17]

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1and (b) a luo han guo extract in an amount of a sweetness intensity X2,and

(ii) adding (c) 4 mg/100 ml or more and less than 34.5 mg/100 ml ofsodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[2-18]

The method according to [2-17], wherein 0.5≤{X3−(X1+X2)}≤5 is satisfied.

[2-19]

The method according to [2-19] or [2-20], wherein in the food orbeverage, the amount of the luo han guo extract is P2 ppm, and

0≤X1/(133.4×P2/10000)≤250 and  I)

2≤X1+133.4×P2/10000≤16  II)

are satisfied.[2-20]

The method according to any one of [2-17] to [2-19], wherein the amountof sodium in the food or beverage is 5 to 30 mg/100 ml.

[2-21]

The method according to any one of [2-17] to [2-20], wherein the energyof the food or beverage is 0 to 25 Kcal/100 ml.

[2-22]

The method according to any one of [2-17] to [2-21], wherein the naturalsugar is at least one selected from the group consisting of glucose,sucrose, fructose, maltose, an oligosaccharide, an isomerized sugar,lactose, psicose, allose, tagatose, and a combination thereof.

[2-23]

The method according to any one of [2-17] to [2-22], wherein the sodiumis at least one selected from the group consisting of sodium chloride,sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodiumcarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodiumargininate, sodium glucoheptonate, sodium gluconate, sodium glutamate,sodium tartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.

[2-24]

The method according to any one of [2-17] to [2-23], wherein in the foodor beverage, 5 to 30 mg/100 ml of sodium is contained, the energy is 0to 25 Kcal/100 ml, and X3 is 6 or more.

[3-1]

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) mogroside V in an amount corresponding to a sweetness intensity X2,and

(c) 4 mg/100 ml or more and less than 23 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[3-2]

The food or beverage according to [3-1], wherein 0.5≤{X3−(X1+X2)}≤5 issatisfied.

[3-3]

The food or beverage according to [3-1] or [3-2], wherein

the amount of mogroside V is P2 ppm, and

0≤X1/(269.7×P2/10000)≤250 and  I)

2≤X1+269.7×P2/10000≤11.5  II)

are satisfied.[3-4]

The food or beverage according to any one of [3-1] to [3-3], wherein theamount of sodium is 5 to 20 mg/100 ml.

[3-5]

The food or beverage according to any one of [3-1] to [3-4], wherein theenergy is 0 to 25 Kcal/100 ml.

[3-6]

The food or beverage according to any one of [3-1] to [3-5], wherein thenatural sugar is at least one selected from the group consisting ofglucose, sucrose, fructose, maltose, an oligosaccharide, an isomerizedsugar, lactose, psicose, allose, tagatose, and a combination thereof.

[3-7]

The food or beverage according to any one of [3-1] to [3-6], wherein thesodium is at least one selected from the group consisting of sodiumchloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[3-8]

The food or beverage according to any one of [3-1] to [3-7], wherein 5to 20 mg/100 ml of sodium is contained, the energy is 0 to 25 Kcal/100ml, and X3 is 6 or more.

[3-9]

A sweetening composition comprising a natural sugar, mogroside V, andsodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) the natural sugar in an amount of a sweetness intensity X1,

(b) mogroside V in an amount of a sweetness intensity X2, and

(c) 4 mg/100 ml or more and less than 23 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[3-10]

The sweetening composition according to [3-9], wherein0.5≤{X3−(X1+X2)}≤5 is satisfied.

[3-11]

The sweetening composition according to [3-9] or [3-10], wherein in thefood or beverage,

the amount of mogroside V is P2 ppm, and

0≤X1/(269.7×P2/10000)≤250 and  I)

2≤X1+269.7×P2/10000≤11.5  II)

are satisfied.[3-12]

The sweetening composition according to any one of [3-9] to [3-11],wherein the amount of sodium in the food or beverage is 5 to 20 mg/100ml.

[3-13]

The sweetening composition according to any one of [3-9] to [3-12],wherein the energy of the food or beverage is 0 to 25 Kcal/100 ml.

[3-14]

The sweetening composition according to any one of [3-9] to [3-13],wherein the natural sugar is at least one selected from the groupconsisting of glucose, sucrose, fructose, maltose, an oligosaccharide,an isomerized sugar, lactose, psicose, allose, tagatose, and acombination thereof.

[3-15]

The sweetening composition according to any one of [3-9] to [3-14],wherein the sodium is at least one selected from the group consisting ofsodium chloride, sodium malate, sodium sulfate, sodium citrate, sodiumphosphate, sodium carbonate, sodium disulfide, sodium bicarbonate,sodium alginate, sodium argininate, sodium glucoheptonate, sodiumgluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodiumlactate, casein sodium, sodium ascorbate, and a mixture thereof.

[3-16]

The sweetening composition according to any one of [3-9] to [3-16],wherein in the food or beverage, 5 to 20 mg/100 ml of sodium iscontained, the energy is 0 to 25 Kcal/100 ml, and X3 is 6 or more.

[3-17]

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1and (b) mogroside V in an amount of a sweetness intensity X2, and

(ii) adding (c) 4 mg/100 ml or more and less than 23 mg/100 ml ofsodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

[3-18]

The method according to [3-17], wherein 0.5≤{X3−(X1+X2)}≤5 is satisfied.

[3-19]

The method according to [3-17] or [3-18], wherein in the food orbeverage, the amount of mogroside V is P2 ppm, and

0≤X1/(269.7×P2/10000)≤250 and  I)

2≤X1+269.7×P2/10000≤11.5  II)

are satisfied.[3-20]

The method according to any one of [3-17] to [3-19], wherein the amountof sodium in the food or beverage is 5 to 20 mg/100 ml.

[3-21]

The method according to any one of [3-17] to [3-20], wherein the energyof the food or beverage is 0 to 25 Kcal/100 ml.

[3-22]

The method according to any one of [3-17] to [3-21], wherein the naturalsugar is at least one selected from the group consisting of glucose,sucrose, fructose, maltose, an oligosaccharide, an isomerized sugar,lactose, psicose, allose, tagatose, and a combination thereof.

[3-23]

The method according to any one of [3-17] to [3-22], wherein the sodiumis at least one selected from the group consisting of sodium chloride,sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodiumcarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodiumargininate, sodium glucoheptonate, sodium gluconate, sodium glutamate,sodium tartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.

[3-24]

The method according to any one of [3-17] to [3-23], wherein in the foodor beverage, 5 to 20 mg/100 ml of sodium is contained, the energy is 0to 25 Kcal/100 ml, and X3 is 6 or more.

Advantageous Effects of Invention

According to the method of the present invention, a method forproviding, not a simple sweetness as obtained by increasing the amountof a natural sugar or a high-intensity sweetener to be used, but a goodtaste quality by enhancing the sweetness of a food or beverage or asweetening composition. Additionally, according to the method of thepresent invention, there is provided a food or beverage or a sweeteningcomposition that exhibits a good taste quality having enhanced sweetnessby means other than control of the amount of a sugar and a sweetener tobe used.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 shows the results of gustatory nerve response experiment usingmodel animals.

FIG. 2 shows the results of gustatory nerve response experiment usingmodel animals.

FIG. 3 shows the results of gustatory nerve response experiment usingmodel animals.

FIG. 4 shows the results of gustatory nerve response experiment usingmodel animals.

FIG. 5 shows the results of gustatory nerve response experiment usingmodel animals.

FIG. 6 shows the results of gustatory nerve response experiment usingmodel animals.

FIG. 7 shows the results of gustatory nerve response experiment usingmodel animals.

DESCRIPTION OF EMBODIMENTS

The present invention will now be described in detail. The followingembodiments are provided for illustrating the present invention and arenot intended to limit the present invention only thereto. The presentinvention may be implemented in various forms, without departing fromthe spirit of the present invention.

Note that all documents, as well as laid-open application publications,patent application publications, and other patent documents cited hereinshall be incorporated herein by reference. The present specificationincorporates the contents of the specification of Japanese PatentApplication No. 2017-113760, filed on Jun. 8, 2017, from which thepresent application claims priority, and the contents of thespecification and the drawings of Japanese Patent Application No.2017-198815, filed on Oct. 12, 2017, from which the present applicationclaims priority.

1. Food or Beverage Having Enhanced Sweetness Exhibited by Natural Sugarand High-Intensity Sweetener

The present invention provides the following food or beverage(hereinbelow, the food or beverage is referred to as “the food orbeverage of the present invention”), as a first aspect.

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity X2, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

That is, in the food or beverage of the present invention, theingredients providing sweetness are (a) the natural sugar in an amountcorresponding to a sweetness intensity X1 and (b) the high-intensitysweetener in an amount corresponding to a sweetness intensity X2, andthe sweetness exhibited by the food or beverage of the present inventionshould correspond to the sum of the sweetness intensities of X1 and X2in terms of calculation. However, (c) the sodium exists, although at alow concentration, in the food or beverage, and thus the sweetnessexhibited by (a) the natural sugar and (b) the high-intensity sweeteneris enhanced to the sweetness intensity X3, wherein 0.1<(X1+X2)<X3≤20 issatisfied. It is intended that the present invention may containadditional ingredients such as an acidulant, a fragrance, and an extractin addition to these ingredients (a) to (c). However, the food orbeverage of the present invention contains no ingredient contributing tothe sweetness other than the ingredients (a) to (c).

In the present invention, a “natural sugar”, which is represented by thegeneral formula of C_(m)(H₂O)_(n), wherein m and n independentlyrepresent a natural number, contains a D-form carbohydrate, digestibleby humans. Examples of the D-form carbohydrate include glucose, sucrose,fructose, maltose, oligosaccharides (for example, fructooligosaccharide,maltooligosaccharide, isomaltooligosaccharide, andgalactooligosaccharide), isomerized sugars, lactose, psicose, allose,tagatose, and combinations thereof.

Examples of the combination of glucose, sucrose, fructose, maltose,oligosaccharides, isomerized sugars, and lactose include the following.Specifically, the combination includes sucrose and an isomerized sugar,sucrose and glucose, sucrose and fructose, sucrose and maltose, sucroseand an oligosaccharide, sucrose and lactose, an isomerized sugar and anoligosaccharide, sucrose and psicose, sucrose, an isomerized sugar, andglucose, sucrose, an isomerized sugar, and fructose, sucrose, anisomerized sugar, and maltose, sucrose, an isomerized sugar, and anoligosaccharide, sucrose, an isomerized sugar, glucose, and anoligosaccharide, sucrose, glucose, fructose, and an oligosaccharides,and glucose, sucrose, fructose, maltose, an oligosaccharide, anisomerized sugar, lactose, and tagatose.

Natural sugars have high energy, and thus, the major portion of theenergy in the requirement (2) of the present invention, “energy is 50Kcal/100 ml or less”, is derived from the natural sugar. According tothe present invention, while the concentration of the natural sugar ismaintained low and low energy (that is, low calories) is provided, thesweetness is strongly sensed on ingestion due to the combination of thenatural sugar, high-intensity sweetener, and sodium. Accordingly, theamount of the sweetness intensity X1 of the natural sugar is an amountthat provides 50 Kcal/100 ml or less of energy. The energy of the foodor beverage of the present invention may be 0 to 50 Kcal/100 ml, 0 to 45Kcal/100 ml, 0 to 40 Kcal/100 ml, 0 to 35 Kcal/100 ml, 0 to 30 Kcal/100ml, 0 to 25 Kcal/100 ml, 0 to 22 Kcal/100 ml, 0 to 20 Kcal/100 ml, 0 to15 Kcal/100 ml, 0 to 10 Kcal/100 ml, 0 to 5 Kcal/100 ml, 5 to 50Kcal/100 ml, 5 to 45 Kcal/100 ml, 5 to 40 Kcal/100 ml, 5 to 35 Kcal/100ml, 5 to 30 Kcal/100 ml, 5 to 25 Kcal/100 ml, 5 to 20 Kcal/100 ml, 5 to15 Kcal/100 ml, 5 to 10 Kcal/100 ml, 10 to 50 Kcal/100 ml, 10 to 45Kcal/100 ml, 10 to 40 Kcal/100 ml, 10 to 35 Kcal/100 ml, 10 to 30Kcal/100 ml, 10 to 25 Kcal/100 ml, 10 to 20 Kcal/100 ml, 10 to 15Kcal/100 ml, 15 to 50 Kcal/100 ml, 15 to 45 Kcal/100 ml, 15 to 40Kcal/100 ml, 15 to 35 Kcal/100 ml, 15 to 30 Kcal/100 ml, 15 to 25Kcal/100 ml, 15 to 20 Kcal/100 ml, 20 to 50 Kcal/100 ml, 20 to 45Kcal/100 ml, 20 to 40 Kcal/100 ml, 20 to 35 Kcal/100 ml, 20 to 30Kcal/100 ml, 20 to 25 Kcal/100 ml, 25 to 50 Kcal/100 ml, 25 to 45Kcal/100 ml, 25 to 40 Kcal/100 ml, 25 to 35 Kcal/100 ml, 25 to 30Kcal/100 ml, 25 to 25 Kcal/100 ml, 25 to 20 Kcal/100 ml, 25 to 15Kcal/100 ml, 25 to 10 Kcal/100 ml, or 25 to 5 Kcal/100 ml, depending onembodiments. The energy of the food or beverage of the present inventionmay also be 0 to 32 Kcal/100 ml, 0 to 24 Kcal/100 ml, 0 to 8 Kcal/100ml, 0 to 4 Kcal/100 ml, 4 to 32 Kcal/100 ml, 4 to 24 Kcal/100 ml, 4 to 8Kcal/100 ml, 8 to 32 Kcal/100 ml, 8 to 24 Kcal/100 ml, 24 to 32 Kcal/100ml, depending on embodiments.

Additionally, X1 of “the sweetness intensity X1” may be 0 to 0.5, 0 to1.0, 0 to 1.5, 0 to 2.0, 0 to 2.5, 0 to 3.0, 0 to 3.5, 0 to 4.0, 0 to4.5, 0 to 5.0, 0 to 5.5, 0 to 6.0, 0 to 6.5, 0 to 7.0, 0 to 7.5, 0 to8.0, 0 to 8.25, 0 to 8.5, 0 to 8.75, 0 to 9.0, 0 to 9.25, 0 to 9.5, 0 to9.75, 0 to 10.0, 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0,0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5,0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0, 0.05to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 to 0.5, 0.1 to1.0, 0.1 to 1.5, 0.1 to 2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1 to4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.1 to 6.0, 0.1 to 6.5, 0.1 to7.0, 0.1 to 7.5, 0.1 to 8.0, 0.1 to 8.25, 0.1 to 8.5, 0.1 to 8.75, 0.1to 9.0, 0.1 to 9.25, 0.1 to 9.5, 0.1 to 9.75, 0.1 to 10.0, 0.5 to 0.5,0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5,0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 0.5 to 6.0, 0.5 to 6.5,0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.25, 0.5 to 8.5, 0.5 to8.75, 0.5 to 9.0, 0.5 to 9.25, 0.5 to 9.5, 0.5 to 9.75, 0.5 to 10.0, 1.0to 0.5, 1.0 to 1.0, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.0 to 6.0, 1.0to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.25, 1.0 to 8.5, 1.0to 8.75, 1.0 to 9.0, 1.0 to 9.25, 1.0 to 9.5, 1.0 to 9.75, 1.0 to 10.0,1.5 to 0.5, 1.5 to 1.0, 1.5 to 1.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0,1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 1.5 to 6.0,1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.25, 1.5 to 8.5,1.5 to 8.75, 1.5 to 9.0, 1.5 to 9.25, 1.5 to 9.5, 1.5 to 9.75, 1.5 to10.0, 2.0 to 0.5, 2.0 to 1.0, 2.0 to 1.5, 2.0 to 2.0, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.0 to6.0, 2.0 to 6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 8.0, 2.0 to 8.25, 2.0 to8.5, 2.0 to 8.75, 2.0 to 9.0, 2.0 to 9.25, 2.0 to 9.5, 2.0 to 9.75, 2.0to 10.0, 2.5 to 0.5, 2.5 to 1.0, 2.5 to 1.5, 2.5 to 2.0, 2.5 to 2.5, 2.5to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 2.5to 6.0, 2.5 to 6.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 8.0, 2.5 to 8.25, 2.5to 8.5, 2.5 to 8.75, 2.5 to 9.0, 2.5 to 9.25, 2.5 to 9.5, 2.5 to 9.75,or 2.5 to 10.0.

X1 may also be 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05to 11.0, 0.05 to 11.5, 0.05 to 12.0, 0.05 to 12.5, 0.05 to 13.0, 0.05 to13.5, 0.05 to 14.0, 0.05 to 14.5, 0.05 to 15.0, 0.1 to 10.5, 0.1 to11.0, 0.1 to 11.5, 0.1 to 12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5,0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5 to 14.0,0.5 to 14.5, 0.5 to 15.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.0 to12.0, 1.0 to 12.5, 1.0 to 13.0, 1.0 to 13.5, 1.0 to 14.0, 1.0 to 14.5,1.0 to 15.0, 1.5 to 10.5, 1.5 to 11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to12.5, 1.5 to 13.0, 1.5 to 13.5, 1.5 to 14.0, 1.5 to 14.5, 1.5 to 15.0,2.0 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0 to 12.0, 2.0 to 12.5, 2.0 to13.0, 2.0 to 13.5, 2.0 to 14.0, 2.0 to 14.5, 2.0 to 15.0, 2.5 to 10.5,2.5 to 11.0, 2.5 to 11.5, 2.5 to 12.0, 2.5 to 12.5, 2.5 to 13.0, 2.5 to13.5, 2.5 to 14.0, 2.5 to 14.5, 2.5 to 15.0.

The amount corresponding to the sweetness intensity X1 of the naturalsugar refers to an amount (a concentration) that exhibits the sweetnessof the sweetness intensity X1 under conditions where the natural sugaris dissolved in water at 20° C. having a volume equivalent to that ofthe food or beverage of the present invention.

Here, the sweetness intensity means sweetness exhibited by a substance.For example, in the case where the sweetness intensity exhibited bysucrose per unit concentration Brix 1 is defined as a degree ofsweetness of 1, glucose has a degree of sweetness of 0.6 to 0.7 (centervalue: 0.65). A numerical value obtained by multiplying this degree ofsweetness by the concentration Brix value of glucose is the sweetnessintensity of glucose. Thus, when the concentration of glucose is Brix1.5, the sweetness intensity of glucose is 0.65×1.5=0.975.

TABLE 1 Sugar (D-form) Degree of sweetness Sucrose 1 Glucose 0.6 to 0.7Fructose 1.3 to 1.7 Maltose 0.4 Fructooligosaccharide 0.6Maltooligosaccharide 0.3 Isomaltooligosaccharide 0.4 to 0.5Galactooligosaccharide 0.7 Isomerized sugar 0.8 to 0.9 Lactose 0.2 to0.3 Psicose 0.7 Allose 0.8 Tagatose 0.9

In the present invention, the “high-intensity sweetener” refers to acompound having sweetness more intense than that of sucrose, and may bea naturally occurring compound, a synthetic compound, and a combinationof a naturally occurring compound and a synthetic compound. Thehigh-intensity sweetener, in an amount equivalent to sucrose, exhibitssweetness 5 times or more, 10 times or more, 50 times or more, 100 timesor more, 500 times or more, 1000 times or more, 5000 times or more,10000 times or more, 50000 times or more, or 100000 times or more asthat of sucrose. The high-intensity sweetener exhibits extremely intensesweetness in this way. When the existence of the natural sugar andhigh-intensity sweetener in the food or beverage of the presentinvention is expressed in a weight ratio, “natural sugar:high-intensitysweetener” is 5:1 to 10:1, 50:1 to 100:1, 50:1 to 200:1, 500:1 to1000:1, 5000:1 to 10000:1, and 50000:1 to 100000:1.

Specific examples of the “high-intensity sweetener” include peptidebased sweeteners such as aspartame and neotame, sucrose derivatives suchas sucralose, synthetic sweeteners such as acesulfame K and saccharin,protein-based sweeteners extracted from plants such as thaumatin andmonellin, or plant extracts containing other high-intensity sweeteneringredients, stevia extract, glycyrrhiza extract, and luo han guo (monkfruit) extract and sweetener ingredients in such extracts, glycosidesobtained from plant extracts such as steviol glycosides such as steviaderivatives including enzyme-treated stevia obtained by treating steviaextract or stevia with an enzyme and adding glucose thereto, and mogrolglycosides obtained by treating luo han guo and luo han guo extract.Examples of the steviol glycoside include stevioside, rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside N,rebaudioside 0, and rebaudioside M. Examples of the mogrol glycosideinclude mogroside V. However, as a sweetness enhancement effect cannotbe obtained by rebaudioside A singly, single rebaudioside A is excludedfrom the “high-intensity sweeteners” in the present invention.

The glycyrrhiza extract refers to extract mainly based on glycyrrhizinicacid obtained from roots or root tubers of Glycyrrhiza uralensis,Glycyrrhiza inflata or Glycyrrhiza glabra. Examples of the glycyrrhizaextract include glycyrrhiza extract, glycyrrhizin, and licorice extract.

The Sucrose derivatives are obtained by substituting an OH group or a Hgroup of sucrose with another substituent, and examples thereof includehalogen derivatives of sucrose (sucralose), oxathiazinone dioxidederivatives, sugar alcohol, aldonic acid, and uronic acid.

In a certain aspect, the high-intensity sweetener is at least oneselected from the group consisting of rebaudioside M, rebaudioside D,rebaudioside A, steviol, steviol glycosides, stevia extract, stevioside,mogroside IV, mogroside V, luo han guo (monk fruit) sweeteners, monatin,curculin, glycyrrhizin, thaumatin, monellin, aspartame, advantame,alitame, saccharin, sodium cyclohexylsulfamate, acesulfame K, sucralose,dulcin, brazzein, neohesperidin dihydrochalcone and combinationsthereof.

In the present invention, as the high-intensity sweetener, rebaudiosideD, rebaudioside M, or a mixture of rebaudioside D and rebaudioside M canbe suitably used. Rebaudioside D or rebaudioside M can be prepared bytreating stevia extract and stevia with an enzyme and has sweetnessabout 200 times that of sucrose. Additionally, rebaudioside D orrebaudioside M has less negative flavors such as astringent taste andmetallic taste, which are observed in rebaudioside A, and hascharacteristics of sweetness of a good quality and the like, showingpromise for use in the field of foods and beverages (NIPPON KAGAKUKAISHI (5), (1981) 726 to 735, “Sweet diterpene-glycosides of leaves ofStevia rebaudiana Bertoni-Synthesis and structure-sweetness relationshipof rebaudiosides-A, -D, -E, and their related glycosides-”, Kasai,Kaneda, Tanaka, Yamasaki, Sakamoto, Morimoto, Okada, Kitahata, andFurukawa). In this manner, rebaudioside D or rebaudioside M isexcellent, when used singly, in that rebaudioside D or rebaudioside Mhas less unpleasant taste than rebaudioside A and has sweetness close tothat of sucrose. Rebaudioside D and rebaudioside M have a degree ofsweetness of about 200.

Further, in the present invention, luo han guo extract or mogroside Vcan be suitably used as the high-intensity sweetener.

Luo han guo extract as sweetener is an extract of luo han guo containinga sweet substance derived from luo han guo. Luo han guo extract isapproved as food additive in different countries including Japan, and iscommercially available. Sweet substances derived from luo han guoinclude mogroside V, mogroside IV, 11-oxo-mogroside V, siamenoside I,etc. Luo han guo extract preferably contains mogroside V, and thecontent of mogroside V may be, but not limited to, 10 wt % or more, 15wt % or more, 20 wt % or more, 25 wt % or more, 30 wt % or more, 35 wt %or more, 40 wt % or more, 45 wt % or more, 50 wt % or more, 55 wt % ormore, 60 wt % or more, 65 wt % or more, 70 wt % or more, 75 wt % ormore, and the like based on the dry weight of entire luo han guoextract. The content of mogroside V may be determined by known method,for instance, by liquid chromatography, etc. Luo han guo extract isobtainable by extracting a fruit and the like of luo han guo (Siraitiagrosvenorii) with a suitable solvent (for instance, aqueous solvent suchas water, alcohol solvent such ethanol, methanol, etc., mixed solvent ofaqueous solvent and alcohol solvent such as hydrous ethanol, hydrousmethanol, etc.), and then, optionally, by a treatment such as defatting,purification, concentration, drying, etc.

Mogroside V is one of major mogrol glycosides contained in luo han guo,and reported to show good sweetness properties closer to sucrosecompared to rebaudioside A. Further, the degree of sweetness ofmogroside V is about 300 times higher than the one of sucrose (Murata Yet al., Nippon Shokuhin Kagaku Kogaku Kaishi Vol. 53, No. 10, 527-533(2006)). Mogroside V is obtainable from a luo han guo extract (e.g.,alcohol extract of luo han guo) by purifying it by chromatography, etc.Mogroside V used as high-intensity sweetener of the present inventionmay be of high purity, and its purity may be, for example, 80% or more,85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% ormore, 95% or more, 96% or more, 97% or more, or 98% or more, and thelike. Regarding mogroside V obtained by purifying a luo han guo extract,of course, more the purity is high, less the ingredients of luo han guoextract other than mogroside V are present.

Examples of the combination of high-intensity sweeteners include thefollowing. Specifically, the combination includes rebaudioside D andrebaudioside M; rebaudioside D and rebaudioside A; rebaudioside M andrebaudioside A; rebaudioside M and mogroside V; steviol glycoside andmogroside V; steviol glycoside and advantame; steviol glycoside andacesulfame K; steviol glycoside and sucralose; rebaudioside M,rebaudioside D, and rebaudioside A; rebaudioside M, rebaudioside D, andmogroside V; rebaudioside M, rebaudioside D, and advantame; rebaudiosideM, rebaudioside D, and acesulfame K; rebaudioside M, rebaudioside D, andsucralose; rebaudioside A, rebaudioside M, rebaudioside D, and mogrosideV; rebaudioside A, rebaudioside M, mogroside V, and sucralose;rebaudioside D, rebaudioside M, mogroside V, and acesulfame K;rebaudioside M, rebaudioside A, mogroside V, and neohesperidindihydrochalcone; and rebaudioside M, rebaudioside D, sucralose,neohesperidin dihydrochalcone, and brazzein.

The combination also includes rebaudioside D and mogroside V;rebaudioside D and luo han guo extract; rebaudioside M and luo han guoextract; steviol glycoside and luo han guo extract; rebaudioside M,rebaudioside D, and luo han guo extract; rebaudioside A, rebaudioside M,rebaudioside D, and luo han guo extract; rebaudioside A, rebaudioside M,luo han guo extract, and sucralose; rebaudioside D, rebaudioside M, luohan guo extract, and acesulfame K; rebaudioside M, rebaudioside A, luohan guo extract, and neohesperidin dihydrochalcone. Here, when thehigh-intensity sweetener is rebaudioside A singly, no effect isprovided.

X2 of “the sweetness intensity X2” may be 0.05 to 0.5, 0.05 to 1.0, 0.05to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0,0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to5.0, 0.5 to 5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to2.5, 1.5 to 3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to5.5, 2.0 to 2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to5.0, 2.0 to 5.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to5.0, 2.5 to 5.5, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, 3.0 to5.5, 2.0 to 6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 6.0, 2.5 to 7.0, 2.5 to7.5, 2.5 to 6.0, 2.5 to 6.5, 3.0 to 7.5, 3.0 to 6.0, 3.0 to 6.5, 3.0 to7.0, 3.0 to 8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to7.5, 3.5 to 8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to8.0, 4.0 to 8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 10.0, 3.5 to10.5, 3.5 to 11.0, 3.5 to 11.5, or 4.0 to 11.5.

X2 may also be 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05 to 10.0, 0.05 to10.5, 0.05 to 11.0, 0.05 to 11.5, 0.05 to 12.0, 0.05 to 13.0, 0.05 to14.0, 0.05 to 15.0, 0.05 to 16.0, 0.05 to 17.0, 0.05 to 18.0, 0.5 to6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5to 12.0, 0.5 to 13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0to 8.0, 1.0 to 8.5, 1.0 to 9.0, 1.0 to 9.5, 1.0 to 10.0, 1.0 to 10.5,1.0 to 11.0, 1.0 to 11.5, 1.0 to 12.0, 1.0 to 13.0, 1.0 to 14.0, 1.0 to15.0, 1.0 to 16.0, 1.0 to 17.0, 1.0 to 18.0, 1.5 to 6.0, 1.5 to 6.5, 1.5to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.5, 1.5 to 9.0, 1.5 to 9.5, 1.5to 10.0, 1.5 to 10.5, 1.5 to 11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to13.0, 1.5 to 14.0, 1.5 to 15.0, 1.5 to 16.0, 1.5 to 17.0, 1.5 to 18.0,2.0 to 8.0, 2.0 to 8.5, 2.0 to 9.0, 2.0 to 9.5, 2.0 to 10.0, 2.0 to10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0 to 12.0, 2.0 to 13.0, 2.0 to 14.0,2.0 to 15.0, 2.0 to 16.0, 2.0 to 17.0, 2.0 to 18.0, 2.5 to 8.0, 2.5 to8.5, 2.5 to 9.0, 2.5 to 9.5, 2.5 to 10.0, 2.5 to 10.5, 2.5 to 11.0, 2.5to 11.5, 2.5 to 12.0, 2.5 to 13.0, 2.5 to 14.0, 2.5 to 15.0, 2.5 to16.0, 2.5 to 17.0, 2.5 to 18.0, 3.0 to 10.0, 3.0 to 10.5, 3.0 to 11.0,3.0 to 11.5, 3.0 to 12.0, 3.0 to 13.0, 3.0 to 14.0, 3.0 to 15.0, 3.0 to16.0, 3.0 to 17.0, 3.0 to 18.0, 3.5 to 4.0, 3.5 to 4.5, 3.5 to 5.0, 3.5to 5.5, 3.5 to 6.0, 3.5 to 6.5, 3.5 to 12.0, 3.5 to 13.0, 3.5 to 14.0,3.5 to 15.0, 3.5 to 16.0, 3.5 to 17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0 to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to10.5, 4.0 to 11.0, 4.0 to 12.0, 4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0,4.0 to 16.0, 4.0 to 17.0, or 4.0 to 18.0.

The amount corresponding to the sweetness intensity X2 of thehigh-intensity sweetener refers to an amount that exhibits the sweetnessof the sweetness intensity X2 under conditions where the high-intensitysweetener is dissolved in water at 20° C. having a volume equivalent tothat of the food or beverage of the present invention.

The amount of the high-intensity sweetener also may b e P2 ppm, whereinP2 ppm is an amount corresponding to the sweetness intensity X2. Here,P2 may take a value of 20 to 550, 25 to 550, 30 to 550, 35 to 550, 40 to550, 45 to 550, 50 to 550, 55 to 550, 20 to 540, 25 to 540, 30 to 540,35 to 540, 40 to 540, 45 to 540, 50 to 540, 55 to 540, 20 to 530, 25 to530, 30 to 530, 35 to 530, 40 to 530, 45 to 530, 50 to 530, 55 to 530,20 to 520, 25 to 520, 30 to 520, 35 to 520, 40 to 520, 45 to 520, 50 to520, 55 to 520, 20 to 5 10, 25 to 510, 30 to 510, 35 to 510, 40 to 510,45 to 510, 50 to 510, 55 to 510, 20 to 505, 25 to 505, 30 to 505, 35 t o505, 40 to 505, 45 to 505, 50 to 505, 55 to 505, 20 to 50 0, 25 to 500,30 to 500, 35 to 500, 40 to 500, 45 to 500, 5 0 to 500, 55 to 500, 20 to495, 25 to 495, 30 to 495, 35 to 495, 40 to 495, 45 to 495, 50 to 495,55 to 495, 20 to 490, 25 to 490, 30 to 490, 35 to 490, 40 to 490, 45 to490, 50 to 490, or 55 to 490.

P2 may also take a value of 1 to 1500, 1 to 1200, 5 to 1200, 1 to 1000,5 to 1000, 10 to 1000, 1 to 900, 5 to 900, 10 to 900, 15 to 900, 20 to900, 25 to 900, 30 to 900, 35 to 900, 40 to 900, 45 to 900, 50 to 900,55 to 900, 1 to 800, 5 to 800, 10 to 800, 15 to 800, 20 to 800, 25 to800, 30 to 800, 35 to 800, 40 to 800, 45 to 800, 50 to 800, 55 to 800, 1to 700, 5 to 700, 10 to 700, 15 to 700, 20 to 700, 25 to 700, 30 to 700,35 to 700, 40 to 700, 45 to 700, 50 to 700, 55 to 700, 1 to 600, 5 to600, 10 to 600, 15 to 600, 20 to 600, 25 to 600, 30 to 600, 35 to 600,40 to 600, 45 to 600, 50 to 600, 55 to 600, 1 to 550, 1 to 540, 1 to530, 1 to 520, 1 to 510, 1 to 505, 1 to 500, 1 to 495, 1 to 490, 5 to550, 5 to 540, 5 to 530, 5 to 520, 5 to 510, 5 to 505, 5 to 500, 5 to495, 5 to 490, 10 to 550, 10 to 540, 10 to 530, 10 to 520, 10 to 510, 10to 505, 10 to 500, 10 to 495, 10 to 490, 15 to 550, 15 to 550, 15 to530, 15 to 520, 15 to 510, 15 to 505, 15 to 500, 15 to 495, or 15 to490.

In one embodiment, P2 satisfies the following formulas:

N1≤X1/(225.2×P2/10000)≤N1′ and  A-I)

N2≤X1+225.2×P2/10000≤N2′  (Embodiment A). A-II)

Wherein N1 is any numerical value selected from 0, 0.5, 1, 1.5, 2, 2.5,3, and 3.5,

N1′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, and 12.5,N2 is any numerical value selected from 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4,4.5, and 5, andN2′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, and 12.5.

The combination of numerical values N1, N1′, N2, and N2′ may be any ofthose described above.

For example, N1, N1′, N2, and N2′ may take a combination of numericalvalues as follows, which are merely by way of illustration, withoutlimitation thereto.

0≤X1/(225.2×P2/10000)≤9 and  A1-I)

2≤X1+225.2×P2/10000≤11.5  (Embodiment A1). A1-II)

In a certain embodiment, P2 satisfies the following formulas:

0≤X1/(225.2×P2/10000)≤8.17 and  A2-I)

2≤X1+225.2×P2/10000≤11.5  (Embodiment A2). A2-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(225.2×P2/10000)≤8 and  A3-I)

2≤X1+225.2×P2/10000≤11.5  (Embodiment A3). A3-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(225.2×P2/10000)≤7 and  A4-I)

2≤X1+225.2×P2/10000≤11.0  (Embodiment A4). A4-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(225.2×P2/10000)≤6 and  A5-I)

2≤X1+225.2×P2/10000≤11.5  (Embodiment A5). A5-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(225.2×P2/10000)≤5 and  A6-I)

2≤X1+225.2×P2/10000≤8  (Embodiment A6). A6-II)

Preferred high-intensity sweetener in Embodiment A (includingEmbodiments A1-A6) is the one with a coefficient of degree of sweetnessof about 225.2, such as rebaudioside D.

In another embodiment, P2 satisfies the following formulas:

N1≤X1/(231.0×P2/10000)≤N1′ and  B-I)

N2≤X1+231.0×P2/10000≤N2′  (Embodiment B) B-II)

Wherein N1 is any numerical value selected from 0, 0.5, 1, 1.5, 2, 2.5,3, and 3.5,

N1′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, and 12.5,N2 is any numerical value selected from 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4,4.5, and 5, andN2′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, and 12.5.

The combination of numerical values N1, N1′, N2, and N2′ may be any ofthose described above.

For example, N1, N1′, N2, and N2′ may take a combination of numericalvalues as follows, which are merely by way of illustration, withoutlimitation thereto.

0≤X1/(231.0×P2/10000)≤9 and  B1-I)

2≤X1+231.0×P2/10000≤11.5  (Embodiment B1). B1-II)

In a certain embodiment, P2 satisfies the following formulas:

0≤X1/(231.0×P2/10000)≤8.17 and  B2-I)

2≤X1+231.0×P2/10000≤11.5  (Embodiment B2). B2-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(231.0×P2/10000)≤8 and  B3-I)

2≤X1+231.0×P2/10000≤11.5  (Embodiment B3). B3-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(231.0×P2/10000)≤7 and  B4-I)

2≤X1+231.0×P2/10000≤11.0  (Embodiment B4). B4-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(231.0×P2/10000)≤6 and  B5-I)

2≤X1+231.0×P2/10000≤11.5  (Embodiment B5). B5-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(231.0×P2/10000)≤5 and  B6-I)

2≤X1+231.0×P2/10000≤8  (Embodiment B6). B6-II)

Preferred high-intensity sweetener in Embodiment B (includingEmbodiments B1-B6) is the one with a coefficient of degree of sweetnessof about 231.0, such as rebaudioside M.

In another embodiment, P2 satisfies the following formulas:

N1≤X1/(133.4×P2/10000)≤N1′ and  C-I)

N2≤X1+133.4×P2/10000≤N2′  (Embodiment C). C-II)

Wherein N1 is any numerical value selected from 0, 0.5, 1, 1.5, 2, 2.5,3, and 3.5,

N1′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 20, 30, 40, 50, 75, 100, 125, 150,175, 200, 210, 250, and 300,N2 is any numerical value selected from 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4,4.5, and 5, andN2′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, 16,16.5, and 17.

The combination of numerical values N1, N1′, N2, and N2′ may be any ofthose described above.

For example, N1, N1′, N2, and N2′ may take a combination of numericalvalues as follows, which are merely by way of illustration, withoutlimitation thereto.

0≤X1/(133.4×P2/10000)≤250 and  C1-I)

2≤X1+133.4×P2/10000≤16  (Embodiment C1). C1-II)

In a certain embodiment, P2 satisfies the following formulas:

0≤X1/(133.4×P2/10000)≤210 and  C2-I)

2≤X1+133.4×P2/10000≤16  (Embodiment C2). C2-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(133.4×P2/10000)≤200 and  C3-I)

2≤X1+133.4×P2/10000≤16  (Embodiment C3). C3-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(133.4×P2/10000)≤150 and  C4-I)

2≤X1+133.4×P2/10000≤14.0  (Embodiment C4). C4-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(133.4×P2/10000)≤100 and  C5-I)

2≤X1+133.4×P2/10000≤16  (Embodiment C5). C5-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(133.4×P2/10000)≤50 and  C6-I)

2≤X1+133.4×P2/10000≤12  (Embodiment C6). C6-II)

Preferred high-intensity sweetener in Embodiment C (includingEmbodiments C1-C6) is the one with a coefficient of degree of sweetnessof about 133.4, such as luo han guo extract.

In one embodiment, P2 satisfies the following formulas:

N1≤X1/(269.7×P2/10000)≤N1′ and  D-I)

N2≤X1+269.7×P2/10000≤N2′  (Embodiment D). D-II)

Wherein N1 is any numerical value selected from 0, 0.5, 1, 1.5, 2, 2.5,3, and 3.5,

N1′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, and 12.5, N2 is any numerical valueselected from 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, and 4, andN2′ is any numerical value selected from 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5,9, 9.5, 10, 10.5, 11, 11.5, 12, and 12.5.

The combination of numerical values N1, N1′, N2, and N2′ may be any ofthose described above.

For example, N1, N1′, N2, and N2′ may take a combination of numericalvalues as follows, which are merely by way of illustration, withoutlimitation thereto.

0≤X1/(269.7×P2/10000)≤9 and  D1-I)

2≤X1+269.7×P2/10000≤11.5  (Embodiment D1). D1-II)

In a certain embodiment, P2 satisfies the following formulas:

0≤X1/(269.7×P2/10000)≤8.17 and  D2-I)

2≤X1+269.7×P2/10000≤11.5  (Embodiment D2). D2-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(269.7×P2/10000)≤8 and  D3-I)

2≤X1+269.7×P2/10000≤11.5  (Embodiment D3). D3-II)

In another embodiment, P2 satisfies the following formulas:

0≤X1/(269.7×P2/10000)≤7 and  D4-I)

2≤X1+269.7×P2/10000≤11.0  (Embodiment D4). D4-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(269.7×P2/10000)≤6 and  D5-I)

2≤X1+269.7×P2/10000≤11.5  (Embodiment D5). D5-II)

In still another embodiment, P2 satisfies the following formulas:

0≤X1/(269.7×P2/10000)≤5 and  D6-I)

2≤X1+269.7×P2/10000≤8  (Embodiment D6). D6-II)

Preferred high-intensity sweetener in Embodiment D (includingEmbodiments D1-D6) is the one with a coefficient of degree of sweetnessof about 269.7, such as rebaudioside D.

The present invention contains (c) less than 40 mg/100 ml of sodium,which means that the amount of sodium atoms is less than 40 mg/100 ml.The amount of sodium may be the amount of 0.1 to 40 mg/100 ml, 0.1 to 35mg/100 ml, 0.1 to 30 mg/100 ml, 0.1 to 25 mg/100 ml, 0.1 to 20 mg/100ml, 0.1 to 19 mg/100 ml, 0.1 to 18 mg/100 ml, 0.1 to 17 mg/100 ml, 0.1to 16 mg/100 ml, 0.1 to 15 mg/100 ml, 0.1 to 14 mg/100 ml, 0.1 to 13mg/100 ml, 0.1 to 12 mg/100 ml, 0.1 to 11 mg/100 ml, 0.1 to 10 mg/100ml, 1 to 40 mg/100 ml, 1 to 35 mg/100 ml, 1 to 30 mg/100 ml, 1 to 25mg/100 ml, 1 to 20 mg/100 ml, 1 to 19 mg/100 ml, 1 to 18 mg/100 ml, 1 to17 mg/100 ml, 1 to 16 mg/100 ml, 1 to 15 mg/100 ml, 1 to 14 mg/100 ml, 1to 13 mg/100 ml, 1 to 12 mg/100 ml, 1 to 11 mg/100 ml, 1 to 10 mg/100ml, 5 to 40 mg/100 ml, 5 to 35 mg/100 ml, 5 to 30 mg/100 ml, 5 to 25mg/100 ml, 5 to 20 mg/100 ml, 5 to 19 mg/100 ml, 5 to 18 mg/100 ml, 5 to17 mg/100 ml, 5 to 16 mg/100 ml, 5 to 15 mg/100 ml, 5 to 14 mg/100 ml, 5to 13 mg/100 ml, 5 to 12 mg/100 ml, 5 to 11 mg/100 ml, 5 to 10 mg/100ml, 10 to 40 mg/100 ml, 10 to 35 mg/100 ml, 10 to 30 mg/100 ml, 10 to 25mg/100 ml, 10 to 20 mg/100 ml, 10 to 19 mg/100 ml, 10 to 18 mg/100 ml,10 to 17 mg/100 ml, 10 to 16 mg/100 ml, 10 to 15 mg/100 ml, 15 to 40mg/100 ml, 15 to 35 mg/100 ml, 15 to 30 mg/100 ml, 15 to 25 mg/100 ml,or 15 to 20 mg/100 ml, depending on embodiments.

The amount of sodium may be the amount of 0.1 to 22 mg/100 ml, 0.1 to 21mg/100 ml, 1 to 22 mg/100 ml, 1 to 21 mg/100 ml, 4 to 40 mg/100 ml, 4 to35 mg/100 ml, 4 to 34 mg/100 ml, 4 to 33 mg/100 ml, 4 to 32 mg/100 ml, 4to 31 mg/100 ml, 4 to 30 mg/100 ml, 4 to 29 mg/100 ml, 4 to 26 mg/100ml, 4 to 25 mg/100 ml, 4 to 22 mg/100 ml, 4 to 21 mg/100 ml, 4 to 20mg/100 ml, 4 to 19 mg/100 ml, 4 to 18 mg/100 ml, 4 to 17 mg/100 ml, 4 to16 mg/100 ml, 4 to 15 mg/100 ml, 4 to 14 mg/100 ml, 4 to 13 mg/100 ml, 4to 12 mg/100 ml, 4 to 11 mg/100 ml, 4 to 10 mg/100 ml, 5 to 34 mg/100ml, 5 to 33 mg/100 ml, 5 to 32 mg/100 ml, 5 to 31 mg/100 ml, 5 to 29mg/100 ml, 5 to 22 mg/100 ml, 5 to 21 mg/100 ml, 10 to 34 mg/100 ml, 10to 33 mg/100 ml, 10 to 32 mg/100 ml, 10 to 31 mg/100 ml, 10 to 29 mg/100ml, 10 to 22 mg/100 ml, 10 to 21 mg/100 ml, 11.5 to 34 mg/100 ml, 11.5to 33 mg/100 ml, 11.5 to 32 mg/100 ml, 11.5 to 31 mg/100 ml, 11.5 to 30mg/100 ml, 11.5 to 29 mg/100 ml, 11.5 to 22 mg/100 ml, 11.5 to 21 mg/100ml, 11.5 to 20 mg/100 ml, 11.5 to 19 mg/100 ml, 11.5 to 18 mg/100 ml,11.5 to 17 mg/100 ml, 11.5 to 16 mg/100 ml, 11.5 to 15 mg/100 ml, 11.5to 14 mg/100 ml, 11.5 to 13 mg/100 ml, 11.5 to 12 mg/100 ml, 5.75 to34.5 mg/100 ml, 5.75 to 28.75 mg/100 ml, 5.75 to 23 mg/100 ml, 5.75 to17.25 mg/100 ml, 5.75 to 11.5 mg/100 ml, 11.5 to 34.5 mg/100 ml, 11.5 to28.75 mg/100 ml, 11.5 to 23 mg/100 ml, 11.5 to 17.25 mg/100 ml, 17.25 to34.5 mg/100 ml, 17.25 to 28.75 mg/100 ml, 17.25 to 23 mg/100 ml, 23 to34.5 mg/100 ml, 23 to 28.75 mg/100 ml, or 28.75 to 34.5 mg/100 ml,depending on embodiments.

So-called sports drinks generally contain an amount of sodium of morethan 40 mg/100 ml.

Forms of sodium is not particularly limited provided that sodium in aningestible state is contained in the food or beverage of the presentinvention, and may be in at least one form selected from the groupconsisting of sodium chloride, sodium malate, sodium sulfate, sodiumcitrate, sodium phosphate, sodium carbonate, sodium disulfide, sodiumbicarbonate, sodium alginate, sodium argininate, sodium glucoheptonate,sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate,sodium lactate, casein sodium, sodium ascorbate, and a mixture thereof,for example.

The food or beverage of the present invention exhibits the sweetness ofthe sweetness intensity X3, as already described. The sweetness of thefood or beverage of the present invention can be evaluated bysensory-trained panelists. For specific measurement conditions in thiscase, reference can be made to examples described later. Also in thiscase, food or beverage standards (for example, sucrose water), whichwill be the standards of sweetness, are prepared, and the sucroseconcentration as the sweetness intensity, such as 1, 2, 3, 4, 5, 6, 7,8, 9, 10, 12, 13, 14, and 15, is assigned to each of the standards.Then, panelists compare the sweetness of the food or beverage of thepresent invention with the sweetness of the food or beverage standardsto enable the sweetness of the food or beverage of the present inventionto be measured.

Additionally, in the above measurement, from the food or beveragestandards having less sweetness than the food or beverage of the presentinvention, the food or beverage standard having sweetness closest tothat of the food or beverage of the present invention is selected. Theselected food or beverage standard is adjusted so as to exhibit the samesweetness as the food or beverage of the present invention by addingsucrose to the selected food or beverage standard. In this case, it ispossible to measure the sweetness intensity X3 of the food or beverageof the present invention from the amount of sucrose contained in theadjusted food or beverage standard.

As another method for measuring the sweetness of the food or beverage ofthe present invention, sweetness intensity evaluation using the VisualAnalogue Scale (VAS method) can be exemplified. With respect to the VASmethod, reference can be made to literatures such as J. Jpn. Soc.Stomatognath. Funct. (2014) 20 pp. 115-129 (“Construction of a ScreeningTest for Gustatory Function in Four Basic Tastes” Toyota, et al.).Specifically, in measurement of the sweetness intensity according to theVAS method, for example, an evaluator defines the lower limit of thesweetness intensity as “not sweet at all” and the upper limit as“nothing sweeter than this could be imagined”. By means of a sheet ofpaper on which a vertical straight line having marks representingsweetness intensities is drawn, the evaluator evaluates the sweetnessintensity the evaluator felt at the time by representing the intensityas a point on the straight line.

The sweetness intensity X3 to be measured here has the followingrelation with the sweetness intensity X1 of the natural sugar and thesweetness intensity X2 of the high-intensity sweetener:0.1<(X1+X2)<X3≤20. Wherein X3 may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5,4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15,6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10,7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15,8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10,9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15,10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5. X3 may also be4.0 to 18, 4.0 to 16, 4.0 to 15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5to 15.5, 4.5 to 14, 5.0 to 18, 5.0 to 16, 5.0 to 15.5, 5.0 to 14, 5.5 to18, 5.5 to 16, 5.5 to 15.5, 5.5 to 14, 6.0 to 18, 6.0 to 16, 6.0 to15.5, 6.0 to 14, 6.5 to 18, 6.5 to 16, 6.5 to 15.5, 6.5 to 14, 7.0 to18, 7.0 to 16, 7.0 to 15.5, 7.0 to 14, 7.5 to 18, 7.5 to 16, 7.5 to15.5, 7.5 to 14, 7.5 to 9, 7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16,8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14,9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18,10.5 to 16, or 10.5 to 15.5.

Furthermore, in the relation among X1, X2, and X3, 0.5≤{X3−(X1+X2)}≤10,0.5≤{X3−(X1+X2)}≤9, 0.5≤{X3−(X1+X2)}≤8, 0.5≤{X3−(X1+X2)}≤7,0.5≤{X3−(X1+X2)}≤6, 0.5≤{X3−(X1+X2)}≤5, 0.5≤{X3−(X1+X2)}≤4,0.5≤{X3−(X+X2)}≤3, 1≤{X3−(X1+X2)}≤10, 1≤{X3−(X1+X2)}≤9,1≤{X3−(X1+X2)}≤8, 1≤{X3−(X1+X2)}≤7, 1≤{X3−(X1+X2)}≤6, 1≤{X3−(X1+X2)}≤5,1≤{X3−(X1+X2)}≤4, 1≤{X3−(X1+X2)}≤3, 2≤{X3−(X1+X2)}≤10, 2≤{X3−(X1+X2)}≤9,2≤{X3−(X1+X2)}≤8, 2≤{X3−(X1+X2)}≤7, 2 {X3−(X1+X2)}≤6, 2≤{X3−(X1+X2)}≤5,2≤{X3−(X1+X2)}≤4, 2≤{X3−(X1+X2)}≤3, 3≤{X3−(X1+X2)}≤10, 3≤{X3−(X1+X2)}≤9,3≤{X3−(X1+X2)}≤8, 3≤{X3−(X1+X2)}≤7, 3≤{X3−(X1+X2)}≤6, 3≤{X3−(X1+X2)}≤5,or 3≤{X3−(X1+X2)}≤4 may be satisfied.

In a certain embodiment, the food or beverage of the present inventioncomprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 0.1 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 0.1 to 3, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 5.5 to 12.5 isexhibited by the ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X3≤12.5 issatisfied.

In another embodiment, the food or beverage of the present inventioncomprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 3 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 1 to 3, and

(c) 5 to 25 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 5.5 to 12.5 isexhibited by the ingredients (a) to (c), and

(2) energy is 0 to 40 Kcal/100 ml, and wherein 0.1<(X1+X2)<X3≤12.5 issatisfied.

In the food or beverage of the present invention,

the sweetness intensity X1 of the natural sugar, the sweetness intensityX2 of the high-intensity sweetener, the amount of sodium, the sweetnessintensity X3 exhibited by the food or beverage, and the energy of thefood or beverage may take any value provided that the relation:0.1≤(X1+X2)<X3≤20 is satisfied, and it is also possible to combine anyof the numerical values of the sweetness intensity X1, the sweetnessintensity X2, the amount of sodium, the sweetness intensity X3, and theenergy as shown below, for example.

“The sweetness intensity X1”: 0.1 to 0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to5.0, 0.1 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, or 3.0 to 5.5.

“The sweetness intensity X2”: 0.1 to 0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to5.0, 0.1 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, or 3.0 to 5.5.

“The amount of sodium”: 0.1 to 40 mg/100 ml, 0.1 to 35 mg/100 ml, 0.1 to30 mg/100 ml, 0.1 to 25 mg/100 ml, 0.1 to 20 mg/100 ml, 0.1 to 19 mg/100ml, 0.1 to 18 mg/100 ml, 0.1 to 17 mg/100 ml, 0.1 to 16 mg/100 ml, 0.1to 15 mg/100 ml, 0.1 to 14 mg/100 ml, 0.1 to 13 mg/100 ml, 0.1 to 12mg/100 ml, 0.1 to 11 mg/100 ml, 0.1 to 10 mg/100 ml, 1 to 40 mg/100 ml,1 to 35 mg/100 ml, 1 to 30 mg/100 ml, 1 to 25 mg/100 ml, 1 to 20 mg/100ml, 1 to 19 mg/100 ml, 1 to 18 mg/100 ml, 1 to 17 mg/100 ml, 1 to 16mg/100 ml, 1 to 15 mg/100 ml, 1 to 14 mg/100 ml, 1 to 13 mg/100 ml, 1 to12 mg/100 ml, 1 to 11 mg/100 ml, 1 to 10 mg/100 ml, 5 to 40 mg/100 ml, 5to 35 mg/100 ml, 5 to 30 mg/100 ml, 5 to 25 mg/100 ml, 5 to 20 mg/100ml, 5 to 19 mg/100 ml, 5 to 18 mg/100 ml, 5 to 17 mg/100 ml, 5 to 16mg/100 ml, 5 to 15 mg/100 ml, 5 to 14 mg/100 ml, 5 to 13 mg/100 ml, 5 to12 mg/100 ml, 5 to 11 mg/100 ml, 5 to 10 mg/100 ml, 10 to 40 mg/100 ml,10 to 35 mg/100 ml, 10 to 30 mg/100 ml, 10 to 25 mg/100 ml, 10 to 20mg/100 ml, 10 to 19 mg/100 ml, 10 to 18 mg/100 ml, 10 to 17 mg/100 ml,10 to 16 mg/100 ml, 10 to 15 mg/100 ml, 15 to 40 mg/100 ml, 15 to 35mg/100 ml, 15 to 30 mg/100 ml, 15 to 25 mg/100 ml, or 15 to 20 mg/100ml.

“The sweetness intensity X3”: 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15,5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10,6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20,8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5.

The energy: 0 to 50 Kcal/100 ml, 0 to 45 Kcal/100 ml, 0 to 40 Kcal/100ml, 0 to 35 Kcal/100 ml, 0 to 30 Kcal/100 ml, 0 to 25 Kcal/100 ml, 0 to20 Kcal/100 ml, 0 to 15 Kcal/100 ml, 0 to 10 Kcal/100 ml, 0 to 5Kcal/100 ml, 5 to 50 Kcal/100 ml, 5 to 45 Kcal/100 ml, 5 to 40 Kcal/100ml, 5 to 35 Kcal/100 ml, 5 to 30 Kcal/100 ml, 5 to 25 Kcal/100 ml, 5 to20 Kcal/100 ml, 5 to 15 Kcal/100 ml, 5 to 10 Kcal/100 ml, 10 to 50Kcal/100 ml, 10 to 45 Kcal/100 ml, 10 to 40 Kcal/100 ml, 10 to 35Kcal/100 ml, 10 to 30 Kcal/100 ml, 10 to 25 Kcal/100 ml, 10 to 20Kcal/100 ml, 10 to 15 Kcal/100 ml, 15 to 50 Kcal/100 ml, 15 to 45Kcal/100 ml, 15 to 40 Kcal/100 ml, 15 to 35 Kcal/100 ml, 15 to 30Kcal/100 ml, 15 to 25 Kcal/100 ml, 15 to 20 Kcal/100 ml, 20 to 50Kcal/100 ml, 20 to 45 Kcal/100 ml, 20 to 40 Kcal/100 ml, 20 to 35Kcal/100 ml, 20 to 30 Kcal/100 ml, 20 to 25 Kcal/100 ml, 25 to 50Kcal/100 ml, 25 to 45 Kcal/100 ml, 25 to 40 Kcal/100 ml, 25 to 35Kcal/100 ml, or 25 to 30 Kcal/100 ml.

Further, in the food or beverage of the present invention, the sweetnessintensity X1 of the natural sugar, the sweetness intensity X2 of thehigh-intensity sweetener, the amount of sodium, the sweetness intensityX3 exhibited by the food or beverage, and the energy of the food orbeverage are not limited to the combination of values exemplified above.It is possible to combine any of the numerical values of the sweetnessintensity X1, the sweetness intensity X2, the amount of sodium, thesweetness intensity X3, and the energy as shown herein, provided thatthe relation: 0.1≤(X1+X2)<X3≤20 is satisfied.

In a particular embodiment, the present invention provides the followingfood or beverage (hereinbelow, referred to as “Food or Beverage A of thepresent invention”).

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a high-intensity sweetener selected from the group consisting ofrebaudioside M, rebaudioside D and a combination thereof in an amountcorresponding to a sweetness intensity X2, and

(c) 4 to 26 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 25 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

Preferred ranges of sweetness intensity X1, of sweetness intensity X2,of amount of sodium, of sweetness intensity X3, of concentration ofhigh-intensity sweetener P2 and of energy in Food or Beverage A of thepresent invention, are as shown below, for example. These values may becombined in any way, provided that the relation: 0.1≤(X1+X2)<X3≤20 issatisfied.

“Sweetness intensity X1”: 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5,0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0,0.05 to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 to 0.5, 0.1to 1.0, 0.1 to 1.5, 0.1 to 2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1to 4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.1 to 6.0, 0.1 to 6.5, 0.1to 7.0, 0.1 to 7.5, 0.1 to 8.0, 0.1 to 8.25, 0.1 to 8.5, 0.1 to 8.75,0.1 to 9.0, 0.1 to 9.25, 0.1 to 9.5, 0.1 to 9.75, 0.1 to 10.0, 0.5 to0.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 0.5 to 6.0, 0.5 to6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.25, 0.5 to 8.5, 0.5 to8.75, 0.5 to 9.0, 0.5 to 9.25, 0.5 to 9.5, 0.5 to 9.75, 0.5 to 10.0, 1.0to 0.5, 1.0 to 1.0, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.0 to 6.0, 1.0to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.25, 1.0 to 8.5, 1.0to 8.75, 1.0 to 9.0, 1.0 to 9.25, 1.0 to 9.5, 1.0 to 9.75, 1.0 to 10.0,1.5 to 0.5, 1.5 to 1.0, 1.5 to 1.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0,1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 1.5 to 6.0,1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.25, 1.5 to 8.5,1.5 to 8.75, 1.5 to 9.0, 1.5 to 9.25, 1.5 to 9.5, 1.5 to 9.75, 1.5 to10.0, 2.0 to 0.5, 2.0 to 1.0, 2.0 to 1.5, 2.0 to 2.0, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.0 to6.0, 2.0 to 6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 8.0, 2.0 to 8.25, 2.0 to8.5, 2.0 to 8.75, 2.0 to 9.0, 2.0 to 9.25, 2.0 to 9.5, 2.0 to 9.75, 2.0to 10.0, 2.5 to 0.5, 2.5 to 1.0, 2.5 to 1.5, 2.5 to 2.0, 2.5 to 2.5, 2.5to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 2.5to 6.0, 2.5 to 6.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 8.0, 2.5 to 8.25, 2.5to 8.5, 2.5 to 8.75, 2.5 to 9.0, 2.5 to 9.25, 2.5 to 9.5, 2.5 to 9.75,2.5 to 10.0. More preferably, 0.1 to 0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to5.0, 0.1 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, or 3.0 to 5.5.

“Sweetness intensity X2”: 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5,0.05 to 5.0, 0.05 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to5.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to5.5, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, 3.0 to 5.5, 2.0 to6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 6.0, 2.5 to 7.0, 2.5 to 7.5, 2.5 to6.0, 2.5 to 6.5, 3.0 to 6.0, 3.0 to 6.5, 3.0 to 7.0, 3.0 to 7.5, 3.0 to8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to 7.5, 3.5 to8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to 8.0, 4.0 to8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 10.0, 3.5 to 10.5, 3.5to 11.0, 3.5 to 11.5, 4.0 to 11.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5,0.05 to 10.0, 0.05 to 10.5, 0.05 to 11.0, 0.05 to 11.5, 0.5 to 6.0, 0.5to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 1.0 to 6.0,1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0,1.0 to 9.5, 1.0 to 10.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.5 to6.0, 1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.5, 1.5 to9.0, 1.5 to 9.5, 1.5 to 10.0, 1.5 to 10.5, 1.5 to 11.0, 1.5 to 11.5, 2.0to 8.0, 2.0 to 8.5, 2.0 to 9.0, 2.0 to 9.5, 2.0 to 10.0, 2.0 to 10.5,2.0 to 11.0, 2.0 to 11.5, 2.5 to 8.0, 2.5 to 8.5, 2.5 to 9.0, 2.5 to9.5, 2.5 to 10.0, 2.5 to 10.5, 2.5 to 11.0, 2.5 to 11.5, 3.0 to 10.0,3.0 to 10.5, 3.0 to 11.0, 3.0 to 11.5, 3.5 to 4.0, 3.5 to 4.5, 3.5 to5.0, 3.5 to 5.5, 3.5 to 6.0, 3.5 to 6.5, 4.0 to 4.5, 4.0 to 5.0, 4.0 to5.5, 4.0 to 6.0, 4.0 to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, or4.0 to 11.0. More preferably, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to5.0, or 3.0 to 5.5.

“Amount of sodium”: 5 to 25 mg/100 ml, 5 to 20 mg/100 ml, 5 to 19 mg/100ml, 5 to 18 mg/100 ml, 5 to 17 mg/100 ml, 5 to 16 mg/100 ml, 5 to 15mg/100 ml, 5 to 14 mg/100 ml, 5 to 13 mg/100 ml, 5 to 12 mg/100 ml, 5 to11 mg/100 ml, 5 to 10 mg/100 ml, 10 to 25 mg/100 ml, 10 to 20 mg/100 ml,10 to 19 mg/100 ml, 10 to 18 mg/100 ml, 10 to 17 mg/100 ml, 10 to 16mg/100 ml, 10 to 15 mg/100 ml, 15 to 25 mg/100 ml, 15 to 20 mg/100 ml, 4to 26 mg/100 ml, 4 to 25 mg/100 ml, 4 to 20 mg/100 ml, 4 to 19 mg/100ml, 4 to 18 mg/100 ml, 4 to 17 mg/100 ml, 4 to 16 mg/100 ml, 4 to 15mg/100 ml, 4 to 14 mg/100 ml, 4 to 13 mg/100 ml, 4 to 12 mg/100 ml, 4 to11 mg/100 ml, or 4 to 10 mg/100 ml.

“Sweetness intensity X3”: 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10,4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20,8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5.

“Amount of high-intensity sweetener P2 (ppm)”: 20 to 550, 25 to 550, 30to 550, 35 to 550, 40 to 550, 45 to 550, 50 to 550, 55 to 550, 20 to540, 25 to 540, 30 to 540, 35 to 540, 40 to 540, 45 to 540, 50 to 540,55 to 540, 20 to 530, 25 to 530, 30 to 530, 35 to 530, 40 to 530, 45 to530, 50 to 530, 55 to 530, 20 to 520, 25 to 520, 30 to 520, 35 to 520,40 to 520, 45 to 520, 50 to 520, 55 to 520, 20 to 510, 25 to 510, 30 to510, 35 to 510, 40 to 510, 45 to 510, 50 to 510, 55 to 510, 20 to 505,25 to 505, 30 to 505, 35 to 505, 40 to 505, 45 to 505, 50 to 505, 55 to505, 20 to 500, 25 to 500, 30 to 500, 35 to 500, 40 to 500, 45 to 500,50 to 500, 55 to 500, 20 to 495, 25 to 495, 30 to 495, 35 to 495, 40 to495, 45 to 495, 50 to 495, 55 to 495, 20 to 490, 25 to 490, 30 to 490,35 to 490, 40 to 490, 45 to 490, 50 to 490, or 55 to 490.

Energy: 0 to 25 Kcal/100 ml, 0 to 20 Kcal/100 ml, 0 to 15 Kcal/100 ml, 0to 10 Kcal/100 ml, 0 to 5 Kcal/100 ml, 5 to 25 Kcal/100 ml, 5 to 20Kcal/100 ml, 5 to 15 Kcal/100 ml, 5 to 10 Kcal/100 ml, 10 to 25 Kcal/100ml, 10 to 20 Kcal/100 ml, 10 to 15 Kcal/100 ml, 15 to 25 Kcal/100 ml, 15to 20 Kcal/100 ml, 20 to 25 Kcal/100 ml, 0 to 24 Kcal/100 ml, 0 to 8Kcal/100 ml, 0 to 4 Kcal/100 ml, 4 to 24 Kcal/100 ml, 4 to 8 Kcal/100ml, 8 to 24 Kcal/100 ml.

The sweetness intensity X1 and the concentration of high-intensitysweetener P2 (ppm) in Food or Beverage A of the present inventionpreferably satisfy the formula of Embodiment A above (includingEmbodiments A1-A6) or of Embodiment B (including Embodiments B1-B6). InFood or Beverage A of the present invention, natural sugar (includingexamples of the combinations of glucose, sucrose, fructose, maltose,oligosaccharides, isomerized sugars, and lactose) and the form of sodiumare the same as the definitions described in the section of food orbeverage of the present invention.

In another embodiment, the present invention provides the following foodor beverage (hereinbelow, referred to as “Food or Beverage B of thepresent invention”).

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a luo han guo extract in an amount corresponding to a sweetnessintensity X2, and

(c) 4 mg/100 ml or more and less than 34.5 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

Preferred ranges of sweetness intensity X1, of sweetness intensity X2,of amount of sodium, of sweetness intensity X3, of concentration of luohan guo extract P2 and of energy in Food or Beverage B of the presentinvention, are as shown below, for example. These values may be combinedin any way, provided that the relation: 0.1≤(X1+X2)<X3≤20 is satisfied.

“Sweetness intensity X1”: 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5,0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0,0.05 to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 to 0.5, 0.1to 1.0, 0.1 to 1.5, 0.1 to 2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1to 4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.1 to 6.0, 0.1 to 6.5, 0.1to 7.0, 0.1 to 7.5, 0.1 to 8.0, 0.1 to 8.25, 0.1 to 8.5, 0.1 to 8.75,0.1 to 9.0, 0.1 to 9.25, 0.1 to 9.5, 0.1 to 9.75, 0.1 to 10.0, 0.5 to0.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 0.5 to 6.0, 0.5 to6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.25, 0.5 to 8.5, 0.5 to8.75, 0.5 to 9.0, 0.5 to 9.25, 0.5 to 9.5, 0.5 to 9.75, 0.5 to 10.0, 1.0to 0.5, 1.0 to 1.0, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.0 to 6.0, 1.0to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.25, 1.0 to 8.5, 1.0to 8.75, 1.0 to 9.0, 1.0 to 9.25, 1.0 to 9.5, 1.0 to 9.75, 1.0 to 10.0,1.5 to 0.5, 1.5 to 1.0, 1.5 to 1.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0,1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 1.5 to 6.0,1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.25, 1.5 to 8.5,1.5 to 8.75, 1.5 to 9.0, 1.5 to 9.25, 1.5 to 9.5, 1.5 to 9.75, 1.5 to10.0, 2.0 to 0.5, 2.0 to 1.0, 2.0 to 1.5, 2.0 to 2.0, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.0 to6.0, 2.0 to 6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 8.0, 2.0 to 8.25, 2.0 to8.5, 2.0 to 8.75, 2.0 to 9.0, 2.0 to 9.25, 2.0 to 9.5, 2.0 to 9.75, 2.0to 10.0, 2.5 to 0.5, 2.5 to 1.0, 2.5 to 1.5, 2.5 to 2.0, 2.5 to 2.5, 2.5to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 2.5to 6.0, 2.5 to 6.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 8.0, 2.5 to 8.25, 2.5to 8.5, 2.5 to 8.75, 2.5 to 9.0, 2.5 to 9.25, 2.5 to 9.5, 2.5 to 9.75,2.5 to 10.0, 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to11.0, 0.05 to 11.5, 0.05 to 12.0, 0.05 to 12.5, 0.05 to 13.0, 0.05 to13.5, 0.05 to 14.0, 0.05 to 14.5, 0.05 to 15.0, 0.1 to 10.5, 0.1 to11.0, 0.1 to 11.5, 0.1 to 12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5,0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5 to 14.0,0.5 to 14.5, 0.5 to 15.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.0 to12.0, 1.0 to 12.5, 1.0 to 13.0, 1.0 to 13.5, 1.0 to 14.0, 1.0 to 14.5,1.0 to 15.0, 1.5 to 10.5, 1.5 to 11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to12.5, 1.5 to 13.0, 1.5 to 13.5, 1.5 to 14.0, 1.5 to 14.5, 1.5 to 15.0,2.0 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0 to 12.0, 2.0 to 12.5, 2.0 to13.0, 2.0 to 13.5, 2.0 to 14.0, 2.0 to 14.5, 2.0 to 15.0, 2.5 to 10.5,2.5 to 11.0, 2.5 to 11.5, 2.5 to 12.0, 2.5 to 12.5, 2.5 to 13.0, 2.5 to13.5, 2.5 to 14.0, 2.5 to 14.5, or 2.5 to 15.0. More preferably 0.1 to0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to 2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.5 to 1.0, 0.5 to1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to5.0, or 3.0 to 5.5.

“Sweetness intensity X2”: 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5,0.05 to 5.0, 0.05 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to5.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to5.5, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, 3.0 to 5.5, 2.0 to6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 6.0, 2.0 to 6.5, 2.0 to 7.0, 2.0 to7.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 6.0, 2.5 to 6.5, 2.5 to 7.0, 2.5 to7.5, 3.0 to 7.5, 3.0 to 6.0, 3.0 to 6.5, 3.0 to 7.0, 3.0 to 7.5, 3.0 to8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to 7.5, 3.5 to8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to 8.0, 4.0 to8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 3.5 to10.0, 3.5 to 10.5, 3.5 to 11.0, 3.5 to 11.5, 4.0 to 11.5, 0.05 to 6.0,0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to9.0, 0.05 to 9.5, 0.05 to 10.0, 0.05 to 10.5, 0.05 to 11.0, 0.05 to11.5, 0.05 to 12.0, 0.05 to 13.0, 0.05 to 14.0, 0.05 to 15.0, 0.05 to16.0, 0.05 to 17.0, 0.05 to 18.0, 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0,0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0,0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0,1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0,1.0 to 9.5, 1.0 to 10.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.0 to12.0, 1.0 to 13.0, 1.0 to 14.0, 1.0 to 15.0, 1.0 to 16.0, 1.0 to 17.0,1.0 to 18.0, 1.5 to 6.0, 1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0,1.5 to 8.5, 1.5 to 9.0, 1.5 to 9.5, 1.5 to 10.0, 1.5 to 10.5, 1.5 to11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to 13.0, 1.5 to 14.0, 1.5 to 15.0,1.5 to 16.0, 1.5 to 17.0, 1.5 to 18.0, 2.0 to 8.0, 2.0 to 8.5, 2.0 to9.0, 2.0 to 9.5, 2.0 to 10.0, 2.0 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0to 12.0, 2.0 to 13.0, 2.0 to 14.0, 2.0 to 15.0, 2.0 to 16.0, 2.0 to17.0, 2.0 to 18.0, 2.5 to 8.0, 2.5 to 8.5, 2.5 to 9.0, 2.5 to 9.5, 2.5to 10.0, 2.5 to 10.5, 2.5 to 11.0, 2.5 to 11.5, 2.5 to 12.0, 2.5 to13.0, 2.5 to 14.0, 2.5 to 15.0, 2.5 to 16.0, 2.5 to 17.0, 2.5 to 18.0,3.0 to 10.0, 3.0 to 10.5, 3.0 to 11.0, 3.0 to 11.5, 3.0 to 12.0, 3.0 to13.0, 3.0 to 14.0, 3.0 to 15.0, 3.0 to 16.0, 3.0 to 17.0, 3.0 to 18.0,3.5 to 4.0, 3.5 to 4.5, 3.5 to 5.0, 3.5 to 5.5, 3.5 to 6.0, 3.5 to 6.5,3.5 to 12.0, 3.5 to 13.0, 3.5 to 14.0, 3.5 to 15.0, 3.5 to 16.0, 3.5 to17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to 5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, 4.0 to 11.0, 4.0 to 12.0,4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0, 4.0 to 16.0, 4.0 to 17.0, or 4.0to 18.0. More preferably, 0.1 to 0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to5.0, 0.1 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, or 3.0 to 5.5.

“Amount of sodium”: 5 to 30 mg/100 ml, 5 to 25 mg/100 ml, 5 to 20 mg/100ml, 5 to 19 mg/100 ml, 5 to 18 mg/100 ml, 5 to 17 mg/100 ml, 5 to 16mg/100 ml, 5 to 15 mg/100 ml, 5 to 14 mg/100 ml, 5 to 13 mg/100 ml, 5 to12 mg/100 ml, 5 to 11 mg/100 ml, 5 to 10 mg/100 ml, 10 to 30 mg/100 ml,10 to 25 mg/100 ml, 10 to 20 mg/100 ml, 10 to 19 mg/100 ml, 10 to 18mg/100 ml, 10 to 17 mg/100 ml, 10 to 16 mg/100 ml, 10 to 15 mg/100 ml,15 to 30 mg/100 ml, 15 to 25 mg/100 ml, 15 to 20 mg/100 ml, 4 to 34mg/100 ml, 4 to 33 mg/100 ml, 4 to 32 mg/100 ml, 4 to 31 mg/100 ml, 4 to30 mg/100 ml, 4 to 29 mg/100 ml, 4 to 26 mg/100 ml, 4 to 25 mg/100 ml, 4to 22 mg/100 ml, 4 to 21 mg/100 ml, 4 to 20 mg/100 ml, 4 to 19 mg/100ml, 4 to 18 mg/100 ml, 4 to 17 mg/100 ml, 4 to 16 mg/100 ml, 4 to 15mg/100 ml, 4 to 14 mg/100 ml, 4 to 13 mg/100 ml, 4 to 12 mg/100 ml, 4 to11 mg/100 ml, 4 to 10 mg/100 ml, 5 to 34 mg/100 ml, 5 to 33 mg/100 ml, 5to 32 mg/100 ml, 5 to 31 mg/100 ml, 5 to 29 mg/100 ml, 5 to 22 mg/100ml, 5 to 21 mg/100 ml, 10 to 34 mg/100 ml, 10 to 33 mg/100 ml, 10 to 32mg/100 ml, 10 to 31 mg/100 ml, 10 to 29 mg/100 ml, 10 to 22 mg/100 ml,10 to 21 mg/100 ml, 11.5 to 34 mg/100 ml, 11.5 to 33 mg/100 ml, 11.5 to32 mg/100 ml, 11.5 to 31 mg/100 ml, 11.5 to 30 mg/100 ml, 11.5 to 29mg/100 ml, 11.5 to 22 mg/100 ml, 11.5 to 21 mg/100 ml, 11.5 to 20 mg/100ml, 11.5 to 19 mg/100 ml, 11.5 to 18 mg/100 ml, 11.5 to 17 mg/100 ml,11.5 to 16 mg/100 ml, 11.5 to 15 mg/100 ml, 11.5 to 14 mg/100 ml, 11.5to 13 mg/100 ml, 11.5 to 12 mg/100 ml, 5.75 to 28.75 mg/100 ml, 5.75 to23 mg/100 ml, 5.75 to 17.25 mg/100 ml, 5.75 to 11.5 mg/100 ml, 11.5 to28.75 mg/100 ml, 11.5 to 23 mg/100 ml, 11.5 to 17.25 mg/100 ml, 17.25 to28.75 mg/100 ml, 17.25 to 23 mg/100 ml, 23 to 28.75 mg/100 ml.

“Sweetness intensity X3”: 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10,4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20,8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to12.5, 10.5 to 20, 10.5 to 15, 10.5 to 12.5, 4.0 to 18, 4.0 to 16, 4.0 to15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5 to 15.5, 4.5 to 14, 5.0 to18, 5.0 to 16, 5.0 to 15.5, 5.0 to 14, 5.5 to 18, 5.5 to 16, 5.5 to15.5, 5.5 to 14, 6.0 to 18, 6.0 to 16, 6.0 to 15.5, 6.0 to 14, 6.5 to18, 6.5 to 16, 6.5 to 15.5, 6.5 to 14, 7.0 to 18, 7.0 to 16, 7.0 to15.5, 7.0 to 14, 7.5 to 18, 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9,7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

“Amount of luo han guo extract P2 (ppm)”: 20 to 550, 25 to 550, 30 to550, 35 to 550, 40 to 550, 45 to 550, 50 to 550, 55 to 550, 20 to 540,25 to 540, 30 to 540, 35 to 540, 40 to 540, 45 to 540, 50 to 540, 55 to540, 20 to 530, 25 to 530, 30 to 530, 35 to 530, 40 to 530, 45 to 530,50 to 530, 55 to 530, 20 to 520, 25 to 520, 30 to 520, 35 to 520, 40 to520, 45 to 520, 50 to 520, 55 to 520, 20 to 510, 25 to 510, 30 to 510,35 to 510, 40 to 510, 45 to 510, 50 to 510, 55 to 510, 20 to 505, 25 to505, 30 to 505, 35 to 505, 40 to 505, 45 to 505, 50 to 505, 55 to 505,20 to 500, 25 to 500, 30 to 500, 35 to 500, 40 to 500, 45 to 500, 50 to500, 55 to 500, 20 to 495, 25 to 495, 30 to 495, 35 to 495, 40 to 495,45 to 495, 50 to 495, 55 to 495, 20 to 490, 25 to 490, 30 to 490, 35 to490, 40 to 490, 45 to 490, 50 to 490, 55 to 490, 1 to 1500, 1 to 1200, 5to 1200, 1 to 1000, 5 to 1000, 10 to 1000, 1 to 900, 5 to 900, 10 to900, 15 to 900, 20 to 900, 25 to 900, 30 to 900, 35 to 900, 40 to 900,45 to 900, 50 to 900, 55 to 900, 1 to 800, 5 to 800, 10 to 800, 15 to800, 20 to 800, 25 to 800, 30 to 800, 35 to 800, 40 to 800, 45 to 800,50 to 800, 55 to 800, 1 to 700, 5 to 700, 10 to 700, 15 to 700, 20 to700, 25 to 700, 30 to 700, 35 to 700, 40 to 700, 45 to 700, 50 to 700,55 to 700, 1 to 600, 5 to 600, 10 to 600, 15 to 600, 20 to 600, 25 to600, 30 to 600, 35 to 600, 40 to 600, 45 to 600, 50 to 600, 55 to 600, 1to 550, 1 to 540, 1 to 530, 1 to 520, 1 to 510, 1 to 505, 1 to 500, 1 to495, 1 to 490, 5 to 550, 5 to 540, 5 to 530, 5 to 520, 5 to 510, 5 to505, 5 to 500, 5 to 495, 5 to 490, 10 to 550, 10 to 540, 10 to 530, 10to 520, 10 to 510, 10 to 505, 10 to 500, 10 to 495, 10 to 490, 15 to550, 15 to 550, 15 to 530, 15 to 520, 15 to 510, 15 to 505, 15 to 500,15 to 495, or 15 to 490.

Energy: 0 to 50 Kcal/100 ml, 0 to 45 Kcal/100 ml, 0 to 40 Kcal/100 ml, 0to 35 Kcal/100 ml, 0 to 30 Kcal/100 ml, 0 to 25 Kcal/100 ml, 0 to 20Kcal/100 ml, 0 to 15 Kcal/100 ml, 0 to 10 Kcal/100 ml, 0 to 5 Kcal/100ml, 5 to 50 Kcal/100 ml, 5 to 45 Kcal/100 ml, 5 to 40 Kcal/100 ml, 5 to35 Kcal/100 ml, 5 to 30 Kcal/100 ml, 5 to 25 Kcal/100 ml, 5 to 20Kcal/100 ml, 5 to 15 Kcal/100 ml, 5 to 10 Kcal/100 ml, 10 to 50 Kcal/100ml, 10 to 45 Kcal/100 ml, 10 to 40 Kcal/100 ml, 10 to 35 Kcal/100 ml, 10to 30 Kcal/100 ml, 10 to 25 Kcal/100 ml, 10 to 20 Kcal/100 ml, 10 to 15Kcal/100 ml, 15 to 50 Kcal/100 ml, 15 to 45 Kcal/100 ml, 15 to 40Kcal/100 ml, 15 to 35 Kcal/100 ml, 15 to 30 Kcal/100 ml, 15 to 25Kcal/100 ml, 15 to 20 Kcal/100 ml, 20 to 50 Kcal/100 ml, 20 to 45Kcal/100 ml, 20 to 40 Kcal/100 ml, 20 to 35 Kcal/100 ml, 20 to 30Kcal/100 ml, 20 to 25 Kcal/100 ml, 25 to 50 Kcal/100 ml, 25 to 45Kcal/100 ml, 25 to 40 Kcal/100 ml, 25 to 35 Kcal/100 ml, 25 to 30Kcal/100 ml, 0 to 32 Kcal/100 ml, 0 to 24 Kcal/100 ml, 0 to 8 Kcal/100ml, 0 to 4 Kcal/100 ml, 4 to 32 Kcal/100 ml, 4 to 24 Kcal/100 ml, 4 to 8Kcal/100 ml, 8 to 32 Kcal/100 ml, 8 to 24 Kcal/100 ml, or 24 to 32Kcal/100 ml.

The sweetness intensity X1 and the concentration of luo han guo extractP2 (ppm) in Food or Beverage B of the present invention preferablysatisfy the formula of Embodiment C above (including Embodiments C1-C6).In Food or Beverage B of the present invention, natural sugar (includingexamples of the combinations of glucose, sucrose, fructose, maltose,oligosaccharides, isomerized sugars, and lactose) and the form of sodiumare the same as the definitions described in the section of food orbeverage of the present invention.

In another embodiment, the present invention provides the following foodor beverage (hereinbelow, referred to as “Food or Beverage C of thepresent invention”).

A food or beverage comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) mogroside V in an amount corresponding to a sweetness intensity X2,and

(c) 4 mg/100 ml or more and less than 23 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

Preferred ranges of sweetness intensity X1, of sweetness intensity X2,of amount of sodium, of sweetness intensity X3, of concentration ofmogroside V P2 and of energy in Food or Beverage C of the presentinvention, are as shown below, for example. These values may be combinedin any way, provided that the relation: 0.1≤(X1+X2)<X3≤20 is satisfied.

“Sweetness intensity X1”: 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5,0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0,0.05 to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 to 0.5, 0.1to 1.0, 0.1 to 1.5, 0.1 to 2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1to 4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.1 to 6.0, 0.1 to 6.5, 0.1to 7.0, 0.1 to 7.5, 0.1 to 8.0, 0.1 to 8.25, 0.1 to 8.5, 0.1 to 8.75,0.1 to 9.0, 0.1 to 9.25, 0.1 to 9.5, 0.1 to 9.75, 0.1 to 10.0, 0.5 to0.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 0.5 to 6.0, 0.5 to6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.25, 0.5 to 8.5, 0.5 to8.75, 0.5 to 9.0, 0.5 to 9.25, 0.5 to 9.5, 0.5 to 9.75, 0.5 to 10.0, 1.0to 0.5, 1.0 to 1.0, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.0 to 6.0, 1.0to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.25, 1.0 to 8.5, 1.0to 8.75, 1.0 to 9.0, 1.0 to 9.25, 1.0 to 9.5, 1.0 to 9.75, 1.0 to 10.0,1.5 to 0.5, 1.5 to 1.0, 1.5 to 1.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0,1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 1.5 to 6.0,1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.25, 1.5 to 8.5,1.5 to 8.75, 1.5 to 9.0, 1.5 to 9.25, 1.5 to 9.5, 1.5 to 9.75, 1.5 to10.0, 2.0 to 0.5, 2.0 to 1.0, 2.0 to 1.5, 2.0 to 2.0, 2.0 to 2.5, 2.0 to3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.0 to6.0, 2.0 to 6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 8.0, 2.0 to 8.25, 2.0 to8.5, 2.0 to 8.75, 2.0 to 9.0, 2.0 to 9.25, 2.0 to 9.5, 2.0 to 9.75, 2.0to 10.0, 2.5 to 0.5, 2.5 to 1.0, 2.5 to 1.5, 2.5 to 2.0, 2.5 to 2.5, 2.5to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 2.5to 6.0, 2.5 to 6.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 8.0, 2.5 to 8.25, 2.5to 8.5, 2.5 to 8.75, 2.5 to 9.0, 2.5 to 9.25, 2.5 to 9.5, 2.5 to 9.75,2.5 to 10.0, 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to11.0, 0.05 to 11.5, 0.05 to 12.0, 0.05 to 12.5, 0.05 to 13.0, 0.05 to13.5, 0.05 to 14.0, 0.05 to 14.5, 0.05 to 15.0, 0.1 to 10.5, 0.1 to11.0, 0.1 to 11.5, 0.1 to 12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5,0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5 to 14.0,0.5 to 14.5, 0.5 to 15.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.0 to12.0, 1.0 to 12.5, 1.0 to 13.0, 1.0 to 13.5, 1.0 to 14.0, 1.0 to 14.5,1.0 to 15.0, 1.5 to 10.5, 1.5 to 11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to12.5, 1.5 to 13.0, 1.5 to 13.5, 1.5 to 14.0, 1.5 to 14.5, 1.5 to 15.0,2.0 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0 to 12.0, 2.0 to 12.5, 2.0 to13.0, 2.0 to 13.5, 2.0 to 14.0, 2.0 to 14.5, 2.0 to 15.0, 2.5 to 10.5,2.5 to 11.0, 2.5 to 11.5, 2.5 to 12.0, 2.5 to 12.5, 2.5 to 13.0, 2.5 to13.5, 2.5 to 14.0, 2.5 to 14.5, or 2.5 to 15.0. More preferably 0.1 to0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to 2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.5 to 1.0, 0.5 to1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to5.0, or 3.0 to 5.5.

“Sweetness intensity X2”: 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5,0.05 to 5.0, 0.05 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to5.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to5.5, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, 3.0 to 5.5, 2.0 to6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 6.0, 2.0 to 6.5, 2.0 to 7.0, 2.0 to7.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 6.0, 2.5 to 6.5, 2.5 to 7.0, 2.5 to7.5, 3.0 to 7.5, 3.0 to 6.0, 3.0 to 6.5, 3.0 to 7.0, 3.0 to 7.5, 3.0 to8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to 7.5, 3.5 to8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to 8.0, 4.0 to8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 3.5 to10.0, 3.5 to 10.5, 3.5 to 11.0, 3.5 to 11.5, 4.0 to 11.5, 0.05 to 6.0,0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to9.0, 0.05 to 9.5, 0.05 to 10.0, 0.05 to 10.5, 0.05 to 11.0, 0.05 to11.5, 0.05 to 12.0, 0.05 to 13.0, 0.05 to 14.0, 0.05 to 15.0, 0.05 to16.0, 0.05 to 17.0, 0.05 to 18.0, 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0,0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0,0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0,1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0,1.0 to 9.5, 1.0 to 10.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.0 to12.0, 1.0 to 13.0, 1.0 to 14.0, 1.0 to 15.0, 1.0 to 16.0, 1.0 to 17.0,1.0 to 18.0, 1.5 to 6.0, 1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0,1.5 to 8.5, 1.5 to 9.0, 1.5 to 9.5, 1.5 to 10.0, 1.5 to 10.5, 1.5 to11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to 13.0, 1.5 to 14.0, 1.5 to 15.0,1.5 to 16.0, 1.5 to 17.0, 1.5 to 18.0, 2.0 to 8.0, 2.0 to 8.5, 2.0 to9.0, 2.0 to 9.5, 2.0 to 10.0, 2.0 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0to 12.0, 2.0 to 13.0, 2.0 to 14.0, 2.0 to 15.0, 2.0 to 16.0, 2.0 to17.0, 2.0 to 18.0, 2.5 to 8.0, 2.5 to 8.5, 2.5 to 9.0, 2.5 to 9.5, 2.5to 10.0, 2.5 to 10.5, 2.5 to 11.0, 2.5 to 11.5, 2.5 to 12.0, 2.5 to13.0, 2.5 to 14.0, 2.5 to 15.0, 2.5 to 16.0, 2.5 to 17.0, 2.5 to 18.0,3.0 to 10.0, 3.0 to 10.5, 3.0 to 11.0, 3.0 to 11.5, 3.0 to 12.0, 3.0 to13.0, 3.0 to 14.0, 3.0 to 15.0, 3.0 to 16.0, 3.0 to 17.0, 3.0 to 18.0,3.5 to 4.0, 3.5 to 4.5, 3.5 to 5.0, 3.5 to 5.5, 3.5 to 6.0, 3.5 to 6.5,3.5 to 12.0, 3.5 to 13.0, 3.5 to 14.0, 3.5 to 15.0, 3.5 to 16.0, 3.5 to17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to 5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, 4.0 to 11.0, 4.0 to 12.0,4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0, 4.0 to 16.0, 4.0 to 17.0, or 4.0to 18.0. More preferably 0.1 to 0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to 2.0,0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to 5.0,0.1 to 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0,0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to 1.5,1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to 4.5,1.0 to 5.0, 1.0 to 5.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to 3.5,1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 2.0 to 2.5, 2.0 to 3.0,2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.5 to 3.0,2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 3.0 to 3.5,3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, or 3.0 to 5.5.

“Amount of sodium”: 5 to 20 mg/100 ml, 5 to 19 mg/100 ml, 5 to 18 mg/100ml, 5 to 17 mg/100 ml, 5 to 16 mg/100 ml, 5 to 15 mg/100 ml, 5 to 14mg/100 ml, 5 to 13 mg/100 ml, 5 to 12 mg/100 ml, 5 to 11 mg/100 ml, 5 to10 mg/100 ml, 10 to 20 mg/100 ml, 10 to 19 mg/100 ml, 10 to 18 mg/100ml, 10 to 17 mg/100 ml, 10 to 16 mg/100 ml, 10 to 15 mg/100 ml, 15 to 20mg/100 ml, 4 to 22 mg/100 ml, 4 to 21 mg/100 ml, 4 to 20 mg/100 ml, 4 to19 mg/100 ml, 4 to 18 mg/100 ml, 4 to 17 mg/100 ml, 4 to 16 mg/100 ml, 4to 15 mg/100 ml, 4 to 14 mg/100 ml, 4 to 13 mg/100 ml, 4 to 12 mg/100ml, 4 to 11 mg/100 ml, 4 to 10 mg/100 ml, 5 to 22 mg/100 ml, 5 to 21mg/100 ml, 10 to 22 mg/100 ml, 10 to 21 mg/100 ml, 11.5 to 22 mg/100 ml,11.5 to 21 mg/100 ml, 11.5 to 20 mg/100 ml, 11.5 to 19 mg/100 ml, 11.5to 18 mg/100 ml, 11.5 to 17 mg/100 ml, 11.5 to 16 mg/100 ml, 11.5 to 15mg/100 ml, 11.5 to 14 mg/100 ml, 11.5 to 13 mg/100 ml, 11.5 to 12 mg/100ml, 5.75 to 17.25 mg/100 ml, 5.75 to 11.5 mg/100 ml, or 11.5 to 17.25mg/100 ml.

“Sweetness intensity X3”: 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10,4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20,8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to12.5, 10.5 to 20, 10.5 to 15, 10.5 to 12.5, 4.0 to 18, 4.0 to 16, 4.0 to15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5 to 15.5, 4.5 to 14, 5.0 to18, 5.0 to 16, 5.0 to 15.5, 5.0 to 14, 5.5 to 18, 5.5 to 16, 5.5 to15.5, 5.5 to 14, 6.0 to 18, 6.0 to 16, 6.0 to 15.5, 6.0 to 14, 6.5 to18, 6.5 to 16, 6.5 to 15.5, 6.5 to 14, 7.0 to 18, 7.0 to 16, 7.0 to15.5, 7.0 to 14, 7.5 to 18, 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9,7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

“Amount of mogroside V P2 (ppm)”: 20 to 550, 25 to 550, 30 to 550, 35 to550, 40 to 550, 45 to 550, 50 to 550, 55 to 550, 20 to 540, 25 to 540,30 to 540, 35 to 540, 40 to 540, 45 to 540, 50 to 540, 55 to 540, 20 to530, 25 to 530, 30 to 530, 35 to 530, 40 to 530, 45 to 530, 50 to 530,55 to 530, 20 to 520, 25 to 520, 30 to 520, 35 to 520, 40 to 520, 45 to520, 50 to 520, 55 to 520, 20 to 510, 25 to 510, 30 to 510, 35 to 510,40 to 510, 45 to 510, 50 to 510, 55 to 510, 20 to 505, 25 to 505, 30 to505, 35 to 505, 40 to 505, 45 to 505, 50 to 505, 55 to 505, 20 to 500,25 to 500, 30 to 500, 35 to 500, 40 to 500, 45 to 500, 50 to 500, 55 to500, 20 to 495, 25 to 495, 30 to 495, 35 to 495, 40 to 495, 45 to 495,50 to 495, 55 to 495, 20 to 490, 25 to 490, 30 to 490, 35 to 490, 40 to490, 45 to 490, 50 to 490, 55 to 490, 1 to 700, 5 to 700, 10 to 700, 15to 700, 20 to 700, 25 to 700, 30 to 700, 35 to 700, 40 to 700, 45 to700, 50 to 700, 55 to 700, 1 to 600, 5 to 600, 10 to 600, 15 to 600, 20to 600, 25 to 600, 30 to 600, 35 to 600, 40 to 600, 45 to 600, 50 to600, 55 to 600, 1 to 550, 1 to 540, 1 to 530, 1 to 520, 1 to 510, 1 to505, 1 to 500, 1 to 495, 1 to 490, 5 to 550, 5 to 540, 5 to 530, 5 to520, 5 to 510, 5 to 505, 5 to 500, 5 to 495, 5 to 490, 10 to 550, 10 to540, 10 to 530, 10 to 520, 10 to 510, 10 to 505, 10 to 500, 10 to 495,10 to 490, 15 to 550, 15 to 550, 15 to 530, 15 to 520, 15 to 510, 15 to505, 15 to 500, 15 to 495, or 15 to 490.

Energy: 0 to 50 Kcal/100 ml, 0 to 45 Kcal/100 ml, 0 to 40 Kcal/100 ml, 0to 35 Kcal/100 ml, 0 to 30 Kcal/100 ml, 0 to 25 Kcal/100 ml, 0 to 20Kcal/100 ml, 0 to 15 Kcal/100 ml, 0 to 10 Kcal/100 ml, 0 to 5 Kcal/100ml, 5 to 50 Kcal/100 ml, 5 to 45 Kcal/100 ml, 5 to 40 Kcal/100 ml, 5 to35 Kcal/100 ml, 5 to 30 Kcal/100 ml, 5 to 25 Kcal/100 ml, 5 to 20Kcal/100 ml, 5 to 15 Kcal/100 ml, 5 to 10 Kcal/100 ml, 10 to 50 Kcal/100ml, 10 to 45 Kcal/100 ml, 10 to 40 Kcal/100 ml, 10 to 35 Kcal/100 ml, 10to 30 Kcal/100 ml, 10 to 25 Kcal/100 ml, 10 to 20 Kcal/100 ml, 10 to 15Kcal/100 ml, 15 to 50 Kcal/100 ml, 15 to 45 Kcal/100 ml, 15 to 40Kcal/100 ml, 15 to 35 Kcal/100 ml, 15 to 30 Kcal/100 ml, 15 to 25Kcal/100 ml, 15 to 20 Kcal/100 ml, 20 to 50 Kcal/100 ml, 20 to 45Kcal/100 ml, 20 to 40 Kcal/100 ml, 20 to 35 Kcal/100 ml, 20 to 30Kcal/100 ml, 20 to 25 Kcal/100 ml, 25 to 50 Kcal/100 ml, 25 to 45Kcal/100 ml, 25 to 40 Kcal/100 ml, 25 to 35 Kcal/100 ml, 25 to 30Kcal/100 ml, 0 to 32 Kcal/100 ml, 0 to 24 Kcal/100 ml, 0 to 8 Kcal/100ml, 0 to 4 Kcal/100 ml, 4 to 32 Kcal/100 ml, 4 to 24 Kcal/100 ml, 4 to 8Kcal/100 ml, 8 to 32 Kcal/100 ml, 8 to 24 Kcal/100 ml, or 24 to 32Kcal/100 ml.

The sweetness intensity X1 and the concentration of mogroside V P2 (ppm)in Food or Beverage C of the present invention preferably satisfy theformula of Embodiment D above (including Embodiments D1-D6). In Food orBeverage C of the present invention, natural sugar (including examplesof the combinations of glucose, sucrose, fructose, maltose,oligosaccharides, isomerized sugars, and lactose) and the form of sodiumare the same as the definitions described in the section of food orbeverage of the present invention.

In the present invention, the “food or beverage” includes solids,fluids, liquid, and mixtures thereof and is a generic name oforally-ingestible ones. Examples of the food or beverage of the presentinvention include nutritional supplement foods and beverages, healthfoods and beverages, functional foods and beverages, foods and beveragesfor infants, infant milk formulas, premature infant milk formulas, andgeriatric foods and beverages.

Nutritional supplement foods and beverages refer to foods and beveragesin which a specific nutritional ingredient is fortified. Health foodsand beverages refer to foods and beverages that are healthful or areconsidered good for health, and include nutritional supplement foods andbeverages, natural foods and beverages, diet foods and beverages.Functional foods and beverages refer to foods and beverages forsupplying a nutritional ingredient that fulfills regulatory functions ofthe body, being synonymous with foods for specified health uses. Foodsand beverages for infants refer to foods and beverages that are providedto children aged up to about six. Geriatric foods and beverages refer tofoods and beverages processed to be digested and absorbed more easilythan non-processed foods and beverages. Infant milk formulas refer tomilk formulas to be provided to infants aged up to about one. Prematureinfant milk formulas refer to milk formulas to be provided to prematureinfants until about six months after birth.

Forms of the foods and beverages are not particularly limited, andvarious forms may be taken. Examples of such forms include beverages,confectionery, and supplements. The beverages may be either of alcoholicbeverages or non-alcoholic beverages. Examples of the non-alcoholicbeverages include, but not limited to, non-alcoholic beer, maltbeverages, lactobacillus beverages, cocoa, sports drinks, nutritionalsupplement drinks, tea beverages, coffee beverages, carbonatedbeverages, functional beverages, fruit and vegetable beverages,milk-based beverages, soy milk beverages, and flavor water.

The non-alcoholic beer herein, which means a carbonated beverage havinga beer-like flavor, is a non-fermented non-alcoholic type, substantiallyfree of alcohol. Here, non-alcoholic beer is not intended to excludebeverages containing a trace amount of alcohol at an undetectable level.

When the composition of the present invention is a tea beverage, thecomposition is preferably a black tea beverage or sugarless teabeverage. Examples of the sugarless tea beverage include green teabeverages, oolong tea beverages, barley tea beverages, brown rice teabeverages, adlay tea beverages, and sugarless black tea beverages. Thecoffee beverage may be either container-packed coffee or liquid coffee.

Forms of the carbonated beverage are preferably cola-flavored beverages,transparent carbonated beverages, ginger ale, fruit juice-basedcarbonated beverages, milk-containing carbonated beverages, or sugarlesscarbonated beverages. Examples of the functional beverage include sportsdrinks, energy drinks, health support beverages, and jelly pouches.

Examples of the fruit and vegetable beverage include 100% fruitbeverages, fruit-containing beverages, low fruit juice-containingrefreshing beverages, fruit granule-containing fruit beverages or fruitpulp-containing beverages. Examples of the milk-based beverage includemilk, drink yogurt, lactobacillus beverages, or milk-containingrefreshing beverages, and examples of the soy milk beverage include soymilk or soy beverages.

Alcoholic beverages refer to beverages that contains alcohol rawmaterial. The alcoholic beverage may be shochu highball, or chuhai.Examples of the alcohol raw material include fermented liquors,distilled liquors, and mixed liquors. Examples of the fermented liquorinclude wine and beer. Examples of the distilled liquor include spirits(such as gin, vodka, rum, tequila, new spirits, and alcohol for rawmaterial), liqueurs, whiskeys (such as whiskey and brandy), and shochu.Here, alcoholic beverages may be those containing alcohol at adetectable level and contain, for example, 1% by volume or more, 2% byvolume or more, 3% by volume or more, 4% by volume or more, and 5% byvolume or more of alcohol.

Examples of processed food include processed foods of cereal, seafood,and meat (such as bread, noodles, tortilla, pasta, ham, bacon, sausage,steamed fish paste cakes, fried fish paste cakes, and puffy fish cakes).

Examples of milk product include butter, cheese, yogurt, and ghee.

Examples of the confectionery include, but not limited to, candy, jam,chewing gum, ice cream, snack food, cookies, biscuits, cakes, wafers,sweet buns, chocolate, and Japanese sweets.

The food or beverage of the present invention also may be in the form ofpharmaceutical products or quasi-pharmaceutical products such as finegranules, tablets, granules, powders, capsules (including soft capsulesand hard capsules), chewable agents, syrups, mouthwash, toothpaste, oralointment, collutorium, throat spray or may be in a processed form wherethe composition of the present invention is blended in protein, sugar,fat, trace elements, vitamins, an emulsifier, a fragrance, and the like,such as natural liquid food, half-digested nutrient food, and elementaldiet, Health drink, and enteral nutrients.

Therefore, the present invention also provide an oral product such as apharmaceutical product, a quasi-pharmaceutical product, a natural liquidfood, a half-digested nutrient food, an elemental diet, a Health drink,enteral nutrients, comprising

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity X2, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

Here, an oral product is a generic term for a product which is to beintroduced in the mouth regardless of whether the product is to beingested or not.

In the oral product of the present invention, “natural sugar”,“sweetness intensity X1”, “high-intensity sweetener”, “sweetnessintensity X2”, amount of sodium, form of sodium, “sweetness intensityX3”, and energy are the same as the definitions described in the abovesection for food or beverage, and the numerical values given in theabove section, as they are, apply to their numerical values. Examples ofthe “combinations of glucose, sucrose, fructose, maltose,oligosaccharides, isomerized sugars, and lactose” and “combinations ofhigh-intensity sweeteners” are also the same as the examples given inthe above section for food or beverage.

2. Sweetener Composition

The present invention provides a sweetener composition as follows(hereinbelow, the composition is referred to as “the composition of thepresent invention”), as a second aspect.

A sweetening composition comprising a natural sugar, a high-intensitysweetener, and sodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity X2, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

The composition of the present invention is a raw material for the foodor beverage of the present invention described in the above section “1.Food or beverage having enhanced sweetness exhibited by natural sugarand high-intensity sweetener”. Blending the composition of the presentinvention with other raw materials enables production of the food orbeverage of the present invention. In this case, the food or beverage ofthe present invention contains no ingredient contributing to sweetnessother than the ingredients (a) to (c), as described in the above sectionof the food or beverage of the present invention. Accordingly, when thefood or beverage of the present invention is produced, no ingredientcontributing to sweetness is included in the “other raw materials” to beblended with together the composition of the present invention.

The composition of the present invention can be blended with the “otherraw materials” in any volume ratio, and the food or beverage producedthereof has to satisfy the following requirement:

the food or beverage comprises:

(a) a natural sugar in an amount corresponding to a sweetness intensityX1,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity X2, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

In the composition of the present invention, the “food or beverage”,“natural sugar”, “sweetness intensity X1”, “high-intensity sweetener”,“sweetness intensity X2”, amount of sodium, form of sodium in the foodor beverage and composition, “sweetness intensity X3”, and energy arethe same as the definitions described in the above section for food orbeverage, and the numerical values given in the above section, as theyare, apply to their numerical values. Examples of the “combinations ofglucose, sucrose, fructose, maltose, oligosaccharides, isomerizedsugars, and lactose” and “combinations of high-intensity sweeteners” arealso the same as the examples given in the above section for food orbeverage.

The numerical values given in the above section for food or beverage, asthey are, apply to the numerical values in the relational expressions0.1≤(X1+X2)<X3≤20 and {X3−(X1+X2)} among the sweetness intensity X3exhibited by the food or beverage of the present invention, thesweetness intensity X1 of the natural sugar, and the sweetness intensityX2 of the high-intensity sweetener.

In a certain embodiment, a food or beverage in which the composition ofthe present invention is blended comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 0.1 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 0.1 to 3, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 5.5 to 12.5 isexhibited by the ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

In another embodiment, a food or beverage in which the composition ofthe present invention is blended comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 3 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 1 to 3, and

(c) 5 to 25 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 5.5 to 12.5 isexhibited by the ingredients (a) to (c), and

(2) energy is 0 to 40 Kcal/100 ml, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

In yet another embodiment, a food or beverage in which the compositionof the present invention is blended comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 0.1 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 0.1 to 3, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 2.0 to 12.0 isexhibited by the ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

Further, in another embodiment, a food or beverage in which thecomposition of the present invention is blended comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 3 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 1 to 3, and

(c) 5 to 25 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 2.0 to 12.0 isexhibited by the ingredients (a) to (c), and

(2) energy is 0 to 40 Kcal/100 ml, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

In particular embodiment, the present invention provides the followingcomposition (hereinbelow, referred to as “Composition A of the presentinvention”).

A sweetening composition comprising a natural sugar, high-intensitysweetener selected from the group consisting of rebaudioside M,rebaudioside D and a combination thereof, and sodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) the natural sugar in an amount of a sweetness intensity X1,

(b) the high-intensity sweetener in an amount of a sweetness intensityX2, and

(c) 4 to 26 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 25 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

In Composition A of the present invention, the “food or beverage”,“natural sugar” (including examples of the combinations of glucose,sucrose, fructose, maltose, oligosaccharides, isomerized sugars, andlactose), “sweetness intensity X1”, “high-intensity sweetener”,“sweetness intensity X2”, amount of sodium, form of sodium in the foodor beverage, “sweetness intensity X3”, and energy are the same as thedefinitions described in the above section for Food or Beverage A, andthe numerical values given in the above section, as they are, apply tonumerical values thereof. The food or beverage in Composition A of thepresent invention corresponds to Food or Beverage A of the presentinvention, and the above-mentioned features for Food or Beverage A ofthe present invention, as they are, apply to the food or beverage inComposition A.

In particular embodiment, the present invention provides the followingcomposition (hereinbelow, referred to as “Composition B of the presentinvention”).

A sweetening composition comprising a natural sugar, a luo han guoextract, and sodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) the natural sugar in an amount of a sweetness intensity X1,

(b) the luo han guo extract in an amount of a sweetness intensity X2,and

(c) 4 mg/100 ml or more and less than 34.5 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

In Composition B of the present invention, the “food or beverage”,“natural sugar” (including examples of the combinations of glucose,sucrose, fructose, maltose, oligosaccharides, isomerized sugars, andlactose), “sweetness intensity X1”, “luo han guo extract”, “sweetnessintensity X2”, amount of sodium, form of sodium in the food or beverage,“sweetness intensity X3”, and energy are the same as the definitionsdescribed in the above section for Food or Beverage B, and the numericalvalues given in the above section, as they are, apply to numericalvalues thereof. The food or beverage in Composition B of the presentinvention corresponds to Food or Beverage B of the present invention,and the above-mentioned features for Food or Beverage B of the presentinvention, as they are, apply to the food or beverage in Composition B.

In particular embodiment, the present invention provides the followingcomposition (hereinbelow, referred to as “Composition C of the presentinvention”).

A sweetening composition comprising a natural sugar, mogroside V, andsodium, wherein

a food or beverage in which the sweetening composition is blendedcomprises

(a) the natural sugar in an amount of a sweetness intensity X1,

(b) mogroside V in an amount of a sweetness intensity X2, and

(c) 4 mg/100 ml or more and less than 23 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

In Composition C of the present invention, the “food or beverage”,“natural sugar” (including examples of the combinations of glucose,sucrose, fructose, maltose, oligosaccharides, isomerized sugars, andlactose), “sweetness intensity X1”, “mogroside V”, “sweetness intensityX2”, amount of sodium, form of sodium in the food or beverage,“sweetness intensity X3”, and energy are the same as the definitionsdescribed in the above section for Food or Beverage C, and the numericalvalues given in the above section, as they are, apply to numericalvalues thereof. The food or beverage in Composition C of the presentinvention corresponds to Food or Beverage C of the present invention,and the above-mentioned features for Food or Beverage C of the presentinvention, as they are, apply to the food or beverage in Composition C.

In the food or beverage in which the composition of the presentinvention is blended,

the sweetness intensity X1 of the natural sugar, the sweetness intensityX2 of the high-intensity sweetener, the amount of sodium, the sweetnessintensity X3 exhibited by the food or beverage, and the energy of thefood or beverage may take any value provided that the relation:0.1≤(X1+X2)<X3≤20 is satisfied, and it is possible to combine any of thenumerical values of the sweetness intensity X1, the sweetness intensityX2, the amount of sodium, the sweetness intensity X3, and the energy asshown in the section of the food or beverage of the present invention,for example.

Forms of the composition of the present invention are not particularlylimited, and may be in the form such as powder, mixed powder, crystals,granules, liquid, concentrated liquid, mixed liquid, paste, and tablets.

The food or beverage of the present invention may be the one which iscontainer-packed and sterilized. It has been confirmed that thecomposition of the present invention exhibits a sweetness enhancementeffect even being container-packed and sterilized.

3. Method for Producing Food or Beverage

Even with a food or beverage of which energy (Kcal/100 ml) is maintainedat a low level by setting a lower amount of a natural sugar and ahigh-intensity sweetener to be blended, it is possible to enhance thesweetness based on the natural sugar and high-intensity sweetener byaddition of sodium at a concentration low enough not to be sensed byhumans.

Accordingly, the present invention provides a method for producing afood or beverage having enhanced sweetness as follows (hereinbelow, themethod is referred to as “the method of the present invention”), asstill another aspect:

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount corresponding to a sweetnessintensity X1 and (b) a high-intensity sweetener in an amountcorresponding to a sweetness intensity X2, and

(ii) adding (c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

The food or beverage produced by the method of the present invention isthe food or beverage of the present invention described in the abovesection “1. Food or beverage having enhanced sweetness exhibited bynatural sugar and high-intensity sweetener”. The “raw materials” in themethod of the present invention may be respective materials required forproduction of the food or beverage or mixtures thereof and may includeadditional ingredients such as a preservative, fragrance, a carrier, andfruit juice. The “raw materials” may be composed of a plurality ofmaterials. However, irrespective of the type of the raw materials, thefood or beverage of the present invention finally produced contains noingredient contributing to sweetness other than the ingredients (a) to(c).

In the method of the present invention, either of the following step (i)or (ii) may be carried out first:

(i) adding (a) a natural sugar in an amount corresponding to a sweetnessintensity X1 and (b) a high-intensity sweetener in an amountcorresponding to a sweetness intensity X2, or

(ii) adding (c) less than 40 mg/100 ml of sodium.

In the step (i), (a) the natural sugar in an amount corresponding to asweetness intensity X1 and (b) the high-intensity sweetener in an amountcorresponding to a sweetness intensity X2 are added to the rawmaterials, but (a) the natural sugar in an amount corresponding to asweetness intensity X1 and (b) the high-intensity sweetener in an amountcorresponding to a sweetness intensity X2 may be added separately.

Furthermore, even when (a) the natural sugar in an amount correspondingto a sweetness intensity X1 is added, the natural sugar in an amountcorresponding to a sweetness intensity X1 does not have to be added inone portion, but may be added in portions. Likewise, even when (b) thehigh-intensity sweetener in an amount corresponding to a sweetnessintensity X2 is added, the natural sugar in an amount corresponding to asweetness intensity X2 does not have to be added in one portion, but maybe added in portions.

As another aspect, by adding a mixture of the natural sugar and thehigh-intensity sweetener in portions, the amount of the natural sugarand the amount of the high-intensity sweetener contained in the food orbeverage finally produced also can be adjusted to be the amountcorresponding to an sweetness intensity X1 and to be the amountcorresponding to an sweetness intensity X2, respectively.

In the step (ii), when (c) less than 40 mg/100 ml of sodium is added,less than 40 mg/100 ml of sodium does not have to be added in oneportion, but may be added in portions.

In the step (ii), sodium to be added to the raw materials may be in atleast one form selected from the group consisting of sodium chloride,sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodiumcarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodiumargininate, sodium glucoheptonate, sodium gluconate, sodium glutamate,sodium tartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.

“Adding” herein means not only an operation of actually adding any ofthe ingredients (a), (b), and (c) to the raw materials, but also meansan operation of adjusting the amount of ingredient (a), the amount ofingredient (b), and the amount of ingredient (c) in a food or beveragefinally produced via the production process of the food or beverage ofthe present invention to an amount corresponding to a sweetnessintensity X1, an amount corresponding to a sweetness intensity X2, andless than 40 mg/100 ml, respectively.

For example, the first raw material contains fruit juice, cereal, beansor extracts thereof, and thus the raw materials contains any one or moreof the ingredients (a), (b), and (c) in advance, and the second rawmaterial to be mixed with the first raw material also contains theingredients (a), (b), and (c). When mixing the first and second rawmaterials enables production of the food or beverage of the presentinvention, there is no operation of adding the ingredients (a), (b), and(c) separately to the raw materials. However, in the method of thepresent invention, the steps (i) and (ii) are considered to have beenconducted provided that the food or beverage of the present inventionfinally produced contains (a) the natural sugar in an amountcorresponding to a sweetness intensity X1, (b) the high-intensitysweetener in an amount corresponding to a sweetness intensity X2, and(c) less than 40 mg/100 ml of sodium.

In the method of the present invention, the “food or beverage”, “naturalsugar”, “sweetness intensity X1”, “high-intensity sweetener”, “sweetnessintensity X2”, amount of sodium, form of sodium in the food or beverage,“sweetness intensity X3”, and energy are the same as the definitionsdescribed in the above section for food or beverage, and the numericalvalues given in the above section, as they are, apply to their numericalvalues. Examples of the “combinations of glucose, sucrose, fructose,maltose, oligosaccharides, isomerized sugars, and lactose” and“combinations of high-intensity sweeteners” are also the same as theexamples given in the above section for food or beverage.

The numerical values given in the above section for food or beverage, asthey are, apply to the numerical values in the relational expressions0.1≤(X1+X2)<X3≤20 and {X3−(X1+X2)} among the sweetness intensity X3exhibited by the food or beverage of the present invention, thesweetness intensity X1 of the natural sugar, and the sweetness intensityX2 of the high-intensity sweetener.

In a certain embodiment, the food or beverage produced by the method ofthe present invention comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityvalue of 0.1 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity value of 0.1 to 3, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 5.5 to 12.5 isexhibited by the ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

In another embodiment, the food or beverage produced by the method ofthe present invention comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 3 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 1 to 3, and

(c) 5 to 25 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 5.5 to 12.5 isexhibited by the ingredients (a) to (c), and

(2) energy is 0 to 40 Kcal/100 ml, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

In yet another embodiment, the food or beverage produced by the methodof the present invention comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityvalue of 0.1 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity value of 0.1 to 3, and

(c) less than 40 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 2.0 to 12.0 isexhibited by the ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

In another embodiment, the food or beverage produced by the method ofthe present invention comprises

(a) a natural sugar in an amount corresponding to a sweetness intensityof 3 to 5,

(b) a high-intensity sweetener in an amount corresponding to a sweetnessintensity of 1 to 3, and

(c) 5 to 25 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity of 2.0 to 12.0 isexhibited by the ingredients (a) to (c), and

(2) energy is 0 to 40 Kcal/100 ml, and

wherein 0.1<(X1+X2)<X3≤12.5 is satisfied.

In a particular embodiment, the present invention provides the followingmethod (hereinbelow, referred to as “Method A of the presentinvention”).

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1and (b) a high-intensity sweetener selected from the group consisting ofrebaudioside M, rebaudioside D and a combination thereof in an amount ofa sweetness intensity X2, and

(ii) adding (c) 4 to 26 mg/100 ml of sodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 25 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

In Method A of the present invention, the “food or beverage”, “naturalsugar” (including examples of the combinations of glucose, sucrose,fructose, maltose, oligosaccharides, isomerized sugars, and lactose),“sweetness intensity X1”, “high-intensity sweetener”, “sweetnessintensity X2”, amount of sodium, form of sodium in the food or beverage,“sweetness intensity X3”, and energy are the same as the definitionsdescribed in the above section for Food or Beverage A, and the numericalvalues given in the above section, as they are, apply to numericalvalues thereof. The food or beverage in Method A of the presentinvention corresponds to Food or Beverage A of the present invention,and the above-mentioned features for Food or Beverage A of the presentinvention, as they are, apply to the food or beverage in Method A.Further, “raw materials”, “adding”, the order of step (i) and step (ii),and the mode of addition of each ingredient in Method A of the presentinvention are the same as the definitions described above with respectto the method of the present invention.

In another particular embodiment, the present invention provides thefollowing method (hereinbelow, referred to as “Method B of the presentinvention”).

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1and (b) a luo han guo extract in an amount of a sweetness intensity X2,and

(ii) adding (c) 4 mg/100 ml or more and less than 34.5 mg/100 ml ofsodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

In Method B of the present invention, the “food or beverage”, “naturalsugar” (including examples of the combinations of glucose, sucrose,fructose, maltose, oligosaccharides, isomerized sugars, and lactose),“sweetness intensity X1”, “luo han guo extract”, “sweetness intensityX2”, amount of sodium, form of sodium in the food or beverage,“sweetness intensity X3”, and energy are the same as the definitionsdescribed in the above section for Food or Beverage B, and the numericalvalues given in the above section, as they are, apply to numericalvalues thereof. The food or beverage in Method B of the presentinvention corresponds to Food or Beverage B of the present invention,and the above-mentioned features for Food or Beverage B of the presentinvention, as they are, apply to the food or beverage in Method B.Further, “raw materials”, “adding”, the order of step (i) and step (ii),and the mode of addition of each ingredient in Method B of the presentinvention are the same as the definitions described above with respectto the method of the present invention.

In another particular embodiment, the present invention provides thefollowing method (hereinbelow, referred to as “Method C of the presentinvention”).

A method for producing a food or beverage comprising: to raw materials,

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1and (b) mogroside V in an amount of a sweetness intensity X2, and

(ii) adding (c) 4 mg/100 ml or more and less than 23 mg/100 ml ofsodium,

wherein (1) sweetness having a sweetness intensity X3 is exhibited bythe ingredients (a) to (c), and

(2) energy is 50 Kcal/100 ml or less, and

wherein 0.1<(X1+X2)<X3≤20 is satisfied.

In Method C of the present invention, the “food or beverage”, “naturalsugar” (including examples of the combinations of glucose, sucrose,fructose, maltose, oligosaccharides, isomerized sugars, and lactose),“sweetness intensity X1”, “mogroside V”, “sweetness intensity X2”,amount of sodium, form of sodium in the food or beverage, “sweetnessintensity X3”, and energy are the same as the definitions described inthe above section for Food or Beverage C, and the numerical values givenin the above section, as they are, apply to numerical values thereof.The food or beverage in Method C of the present invention corresponds toFood or Beverage C of the present invention, and the above-mentionedfeatures for Food or Beverage C of the present invention, as they are,apply to the food or beverage in Method C. Further, “raw materials”,“adding”, the order of step (i) and step (ii), and the mode of additionof each ingredient in Method C of the present invention are the same asthe definitions described above with respect to the method of thepresent invention.

In the food or beverage produced by the method of the present invention,

the sweetness intensity X1 of the natural sugar, the sweetness intensityX2 of the high-intensity sweetener, the amount of sodium, the sweetnessintensity X3 exhibited by the food or beverage, and the energy of thefood or beverage may take any value provided that the relation:0.1≤(X1+X2)<X3≤20 is satisfied, and it is possible to combine any of thenumerical values of the sweetness intensity X1, the sweetness intensityX2, the amount of sodium, the sweetness intensity X3, and the energy asshown in the section of the food or beverage of the present invention,for example.

In the present application, the term “at least” means that the number ofa specific item may be equivalent to the number given or more.Additionally, in the present application, the term “about” means thatthe subject is in the range of the numerical value preceded by“about”±25%, ±10%, ±5%, ±3%, ±2%, or ±1%. For example, “about 10” meansthe range of 7.5 to 12.5.

EXAMPLES

The present invention will be described more specifically by listingexamples below, but the scope of the present invention is not restrictedby the following examples.

[Examples 1] Evaluation of Sweetness Enhancement Effect by Addition ofSodium Experiment Method

A natural sugar {sucrose (manufactured by Pacific Sugar Mfg. Co., Ltd.),glucose (manufactured by Showa Sangyo Co., Ltd.)}, rebaudioside D (RebD)(purity of 95% or more), and sodium gluconate were dissolved in purewater, in the ratio shown in Table 2 below, to prepare a beveragesample. Additionally, a solution containing no sodium gluconate was usedas the control solution. The sweetness intensities of these solutionswere sensory-compared to verify the sweetness enhancement effect bysodium. Sensory-trained persons (eight) conducted evaluation aspanelists. Here, in Table 2, Brix was calculated from the concentrationof the natural sugar, the amount of sodium was calculated from theconcentration of sodium gluconate, and the energy (kcal/100 ml) wascalculated based on that the energy derived from RebD and sodium are 0(kcal/100 ml).

TABLE 2 Control Sample solution Content solution (1-1) Sucrose (w/v %) 11 Glucose (w/v %) 3.5 3.5 Brix (derived from sucrose + glucose) 4.5 4.5RebD (ppm) 208 208 Sodium gluconate (mM) 0 5 As the amount of sodium(mg/100 ml) 0 11.5 Energy (Kcal/100 ml) 18 18

Results

More than half of the panelists (six out of eight) evaluated that thesweetness intensity of the sample solution (1-1) was greater than thatof the control solution, and thus, the sweetness enhancement effect bysodium was confirmed.

[Example 2] Sweetness Intensity Measurement of Control SolutionExperiment Method

The control solution used in Example 1 [mixed liquid of 4.5% naturalsugar (1 w/v % sucrose and 3.5 w/v % glucose) and 208 ppm RebD, naturalsugar-derived Brix 4.5, 18 kcal/100 ml] and sucrose solutions eachhaving Brix 7, 8, or 9 (each 7, 8, or 9 w/v %) were compared and scoredon the VAS scale, and the sweetness intensity of the control solutionwas calculated. Sensory-trained persons (six) conducted evaluation aspanelists.

Results

The control solution was revealed to have a sweetness intensitycorresponding to that of a sucrose solution having Brix 7.96 (≈Brix 8)as the average of the six. The sweetness intensity ascribed to RebD (208ppm) is also calculated. The sweetness intensity of the natural sugarwas 1 (Brix of sucrose)+3.5 (Brix of glucose)×0.65 (coefficient ofdegree of sweetness of glucose to sucrose)=3.275. Thus, the coefficientof degree of sweetness of RebD to sucrose was(7.96-3.275)×10000/208=225.2.

Then, in experiments hereinbelow, a Brix 8 sucrose solution (8 w/v %sucrose, 32 kcal/100 ml) was used as the control solution, unlessotherwise particularly described.

[Example 3] Verification of Optimal Concentration of Sodium GluconateExperiment Method

Sucrose, glucose, RebD, and sodium gluconate were dissolved in purewater, in the ratio shown in Table 3 below, to prepare sample solutions(1-1 and 3-1 to 3-8).

TABLE 3 Content 3-1 3-2 1-1 3-3 3-4 3-5 3-6 3-7 3-8 Sucrose (w/v %) 1 11 1 1 1 1 1 1 Glucose (w/v %) 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 Brix(derived from sucrose + 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 glucose)RebD (ppm) 208 208 208 208 208 208 208 208 208 Sodium gluconate (mM) 12.5 5 7.5 10 12.5 15 20 40 As the amount of sodium 2.3 5.75 11.5 17.2523 28.75 34.5 46 92 (mg/100 ml) Energy (Kcal/100 ml) 18 18 18 18 18 1818 18 18

The sweetness intensity of each sample solution was sensory-comparedwith that of a Brix 8 sucrose solution as the control. Concurrently, thesaltiness intensity of each sample solution was evaluated. Theevaluation criteria were as follows.

<Sweetness Enhancement Effect>

◯ (score 2): Yes

x (score 0): No

<Saltiness Intensity>

(score 3): No taste is sensed.

◯ (score 2): A taste is sensed, but the taste cannot be identified assaltiness.

Δ (score 1): Saltiness is sensed.

x (score 0): Saltiness is strongly sensed.

<Comprehensive Evaluation>

x, Δ, ◯, and

were scored as 0, 1, 2, and 3, respectively, and the scores of thesweetness enhancement effect and saltiness intensity were summed up andused as the comprehensive evaluation score.

In accordance with the above evaluation criteria, sensory-trainedpersons (eight) conducted evaluation as panelists. Here, in thecomprehensive evaluation, samples having a score of 4 or more wereconsidered to have the effect of the present invention.

Results

The results are summarized in Table 4 below.

TABLE 4 Content 3-1 3-2 1-1 3-3 3-4 3-5 3-6 3-7 3-8 Sucrose (w/v %) 1 11 1 1 1 1 1 1 Glucose (w/v %) 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 Brix(derived from sucrose + 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 glucose)RebD (ppm) 208 208 208 208 208 208 208 208 208 Sodium gluconate (mM) 12.5 5 7.5 10 12.5 15 20 40 As the amount of sodium 2.3 5.75 11.5 17.2523 28.75 34.5 46 92 (mg/100 ml) Energy (Kcal/100 ml) 18 18 18 18 18 1818 18 18 Saltiness intensity

◯ Δ Δ X X Sweetness enhancement effect X ◯ ◯ ◯ ◯ ◯ ◯ ◯ ◯ Comprehensiveevaluation 3 5 5 5 4 3 3 2 2

When 5.75 mg/100 ml or more of sodium is contained, the sweetnessenhancement effect is observed. However, when 28.75 mg/100 ml or more ofsodium is contained, saltiness is sensed, and thus the sample is notsuitable to be blended in beverages. From the above, it was revealedthat containing a natural sugar and a high-intensity sweetener andcontaining 4.0 mg/100 ml or more and 26 mg/100 ml or less of sodium wereoptimal for beverages.

From this, it was found that a blend within the range was capable ofimparting the sweetness of a sweetness intensity more than 8 asbeverages although only the natural sugar having a sweetness intensityof 3.275 and the high-intensity sweetener having a sweetness intensityof 4.685 (=7.96−3.275) were blended.

[Example 4] Evaluation of Sweetness Enhancement Effect for VariousSodium Sources Experiment Method

Sucrose, glucose, RebD, and sodium chloride or Sodium L-aspartate wasdissolved in pure water, in the ratio shown in Table 5 below, to preparesample solutions.

TABLE 5 Content 4-1 4-2 4-3 4-4 Sucrose (w/v %) 1 1 1 1 Glucose (w/v %)3.5 3.5 3.5 3.5 Brix (derived from sucrose + glucose) 4.5 4.5 4.5 4.5RebD (ppm) 208 208 208 208 Sodium chloride (mM) 5 10 0 0 As the amountof sodium (mg/100 ml) 11.5 23 0 0 Sodium L-aspartate (mM) 0 0 5 10 Asthe amount of sodium (mg/100 ml) 0 0 11.5 23 Energy (kcal/100 ml) 18 1818 18

The beverage samples obtained were subjected to evaluation in the samemanner as in Example 3 using a Brix 8 sucrose solution as the control.

Results

The results are summarized in Table 6 below.

TABLE 6 Content 4-1 4-2 4-3 4-4 Sucrose (w/v %) 1 1 1 1 Glucose (w/v %)3.5 3.5 3.5 3.5 Brix (derived from sucrose + glucose) 4.5 4.5 4.5 4.5RebD (ppm) 208 208 208 208 Sodium chloride (mM) 5 10 0 0 As the amountof sodium (mg/100 ml) 11.5 23 0 0 Sodium L-aspartate (mM) 0 0 5 10 Asthe amount of sodium (mg/100 ml) 0 0 11.5 23 Energy (kcal/100 ml) 18 1818 18 Saltiness intensity ⊚ ◯ ⊚ ◯ Sweetness enhancement effect ◯ ◯ ◯ ◯Comprehensive evaluation 5 4 5 4

Even when 5 mM (11.5 mg/100 ml sodium) and 10 mM (23 m/100 ml sodium) ofsodium chloride or sodium L-aspartate were added, the results similar tothat on addition of sodium gluconate was achieved. In other words,irrespective of the types of sodium source, it was possible to impartthe sweetness enhancement effect to beverages without impartingsaltiness, provided that a natural sugar and a high-intensity sweetenerwere contained and the content of sodium was similar to that in Example3.

[Example 5] Evaluation of Sweetness Enhancement Effect by Sodium onBlending Various High-Intensity Sweeteners Experiment Method

“Sucrose, glucose, and sodium gluconate” and “rebaudioside A (RebA) orrebaudioside M (RebM)” were dissolved in pure water to prepare samplesolutions as shown in Table 7 below. Rebaudioside M used had a purity of94% or more, and rebaudioside A had a purity of 99% or more. For eachsolution, a solution containing no sodium gluconate was used as thecontrol solution. The samples obtained were sensory-evaluated for thesweetness enhancement effect in the same manner as in Example 1.

TABLE 7 Content 5-1 5-2 Sucrose (w/v) % 1 1 Glucose (w/v) % 3.5 3.5 Brix(derived from sucrose + glucose) 4.5 4.5 RebA (ppm) 208 0 RebM (ppm) 0208 Sodium gluconate (mM) 5 5 As the amount of sodium (mg/100 ml) 11.511.5 Energy (kcal/100 ml) 18 18

Results

The results are summarized in Table 8 below.

TABLE 8 Content 5-1 5-2 Sucrose (w/v) % 1 1 Glucose (w/v) % 3.5 3.5 Brix(derived from sucrose + glucose) 4.5 4.5 RebA (ppm) 208 0 RebM (ppm) 0208 Sodium gluconate (mM) 5 5 As the amount of sodium (mg/100 ml) 11.511.5 Energy (kcal/100 ml) 18 18 Sweetness enhancement effect X ◯

While RebA was not able to provide a sufficient sweetness enhancementeffect, a sweetness enhancement effect due to sodium was observed whenRebM was blended as was RebD.

[Example 6] Verification of Sugar Concentration Having SweetnessEnhancement Effect Experiment Method

Sucrose, glucose, RebD, and sodium gluconate were dissolved in purewater, in the ratio shown in Table 9 below, to prepare sample solutions.The concentration of the natural sugar and RebD was adjusted such thatthe entire beverage had a sweetness intensity corresponding to 8. Byreference to the result of the sample solution (1-1) of Example 2 (thesolution of 1 (w/v) % sucrose, 3.5 (w/v) % glucose, and 208 ppm RebD hada sweetness intensity of Brix 8), each concentration was calculated withsetting the ratio of the contents between sucrose and glucose to 1:3.5.

TABLE 9 Content 6-1 6-2 6-3 6-4 6-5 Sucrose (w/v) % 0 0.22 0.44 1.331.78 Glucose (w/v) % 0 0.78 1.56 4.67 6.22 Brix (derived from 0 1 2 6 8sucrose + glucose) RebD (ppm) 355.24 322.96 290.67 161.39 96.67 Sodiumgluconate (mM) 5 5 5 5 5 As the amount of sodium 11.5 11.5 11.5 11.511.5 (mg/100 ml) Energy (kcal/100 ml) 0 4 8 24 32

For each solution, a solution containing no sodium gluconate was used asthe control solution. The samples obtained were sensory-evaluated forthe sweetness enhancement effect. The evaluation criteria were asfollows.

<Sweetness Enhancement Effect>

◯ (score 2): Yesx (score 0): No

Results

The results are summarized in Table 10 below.

TABLE 10 Content 6-1 6-2 6-3 6-4 6-5 Sucrose (w/v) % 0 0.22 0.44 1.331.78 Glucose (w/v) % 0 0.78 1.56 4.67 6.22 Brix (derived from 0 1 2 6 8sucrose + glucose) RebD (ppm) 355.24 322.96 290.67 161.39 96.67 Sodiumgluconate (mM) 5 5 5 5 5 As the amount of sodium 11.5 11.5 11.5 11.511.5 (mg/100 ml) Energy (Kcal/100 ml) 0 4 8 24 32 Sweetness enhancement◯ ◯ ◯ X X effect

Under the conditions where the sweetness intensity of the entirebeverage was set to a sweetness intensity corresponding to 8, it wasfound that the sweetness enhancement effect was observed in the casewhere Brix derived from the natural sugar was 1 and 2 and sodium wascontained at a desired concentration. In the case where the content ofrebaudioside D was 400 ppm or less, the sweetness enhancement effect wasobserved depending on the content of the natural sugar and the contentof sodium. In combination with the results of Example 1 (the enhancementeffect was observed even if Brix derived from the natural sugar was4.5), it was found that sweetness enhancement effect was observed for 0kcal or more and less than 24 kcal.

[Example 7] Verification of Sweetness Intensity Having SweetnessEnhancement Effect Experiment Method

Sucrose, glucose, RebD, and sodium gluconate were dissolved in purewater, in the ratio shown in Table 11 below, to prepare beveragesamples. By reference to the result of the sample solution (1-1) ofExample 2 (the solution of 1 (w/v) % sucrose, 3.5 (w/v) % glucose, and208 ppm RebD had a sweetness intensity of Brix 8), each concentrationwas adjusted with the ratio of the contents between sucrose and glucosemaintained. For each solution, a solution containing no sodium gluconatewas used as the control solution. The sample solutions obtained weresensory-evaluated for the sweetness enhancement effect.

The evaluation criteria were as follows.

<Sweetness Enhancement Effect>

◯ (score 2): Yesx (score 0): No

TABLE 11 Content 7-1 7-2 7-3 7-4 7-5 7-6 7-7 Sweetness intensity 2 4 810 11 12 16 Sucrose (w/v) % 0.25 0.5 1 1.26 1.38 1.5 2 Glucose (w/v) %0.875 1.75 3.5 4.4 4.84 5.25 7 Brix (derived from sucrose + 1.13 2.254.5 5.66 6.22 6.75 9 glucose) RebD (ppm) 52 104 208 216 288 312 416Sodium gluconate (mM) 5 5 5 5 5 5 5 As the amount of sodium 11.5 11.511.5 11.5 11.5 11.5 11.5 (mg/100 ml) Energy (kcal/100 ml) 4.52 9 1822.64 24.88 27 36

Results

The results are summarized in Table 12 below.

TABLE 12 Content 7-1 7-2 7-3 7-4 7-5 7-6 7-7 Sweetness intensity 2 4 810 11 12 16 Sucrose (w/v) % 0.25 0.5 1 1.26 1.38 1.5 2 Glucose (w/v) %0.875 1.75 3.5 4.4 4.84 5.25 7 Brix (derived from sucrose + 1.13 2.254.5 5.66 6.22 6.75 9 glucose) RebD (ppm) 52 104 208 216 288 312 416Sodium gluconate (mM) 5 5 5 5 5 5 5 As the amount of sodium 11.5 11.511.5 11.5 11.5 11.5 11.5 (mg/100 ml) Energy (Kcal/100 ml) 4.52 9 1822.64 24.88 27 36 Sweetness enhancement effect ◯ ◯ ◯ ◯ ◯ X X

It was found that the sweetness intensity enhancement effect wasobserved for a sweetness intensity of 2 or more and 12 or less bycontaining sodium.

[Example 8] Sweetness Intensity Measurement of RebM-Containing ControlSolution Experiment Method

In accordance with the method described in Example 2, the sweetnessintensity of a control solution [mixed liquid of 4.5% natural sugar (1w/v % sucrose and 3.5 w/v % glucose) and 208 ppm RebM] (naturalsugar-derived Brix 4.5, 18 kcal/100 ml) was calculated.

Results

The control solution was revealed to have a sweetness intensitycorresponding to that of a sucrose solution having Brix 8.08 (=Brix 8).The sweetness intensity ascribed to RebM (208 ppm) was also calculatedin the same manner as for RebD to obtain a coefficient of degree ofsweetness of RebM to sucrose of (8.08−3.275)×10000/208=231.0.

[Example 9] Evaluation in Container-Packed and Sterilized BeverageExperiment Method

Sucrose, glucose, RebD, and sodium gluconate were dissolved in purewater, in the ratio shown in the following table, to prepare samplesolutions. Thereafter, a container (a 200 ml glass bottle) was filledwith each solution, hermetically sealed, and then thermally sterilized(85° C.—10 minutes) to thereby produce each container-packed andsterilized beverage.

TABLE 13 Content 3-1′ 3-3′ 3-7′ Sucrose (w/v %) 1 1 1 Glucose (w/v %)3.5 3.5 3.5 Brix (derived from 4.5 4.5 4.5 sucrose + glucose) RebD (ppm)208 208 208 Sodium gluconate (mM) 1 7.5 20 As the amount of sodium 2.317.25 46 (mg/100 ml) Energy (Kcal/100 ml) 18 18 18

A solution containing no sodium gluconate was used as the control, andthe sweetness enhancement effect and saltiness intensity of each samplesolution were evaluated in accordance with the method described inExample 3.

Results

The results are summarized in the following table.

TABLE 14 Content 3-1′ 3-3′ 3-7′ Sucrose (w/v %) 1 1 1 Glucose (w/v %)3.5 3.5 3.5 Brix (derived from 4.5 4.5 4.5 sucrose + glucose) RebD (ppm)208 208 208 Sodium gluconate (mM) 1 7.5 20 As the amount of sodium 2.317.25 46 (mg/100 ml) Energy (Kcal/100 ml) 18 18 18 Saltiness intensity ⊙◯ Δ Sweetness enhancement effect X ◯ ◯ Comprehensive evaluation 3 4 3

As in Example 3, the result was that containing 4.0 mg/100 ml or moreand 26 mg/100 ml or less of sodium was optimal for beverages. That is,it was revealed that the sodium range described above was optimal alsofor the container-packed and sterilized beverage.

[Example 10] Confirmation of Sweetness Enhancement Effect by Means ofAnimal Model (1) Verification of Optimal Concentration of SodiumGluconate Experiment Method

Gustatory (chorda tympani) nerve response in animals was carried out on8- to 16-week-old C57BL/6J mice subjected to urethane anesthetization,in accordance with the method described in Kawai K, et al., PNAS. 2000:97(20):11044-9.

The sample solutions used were the same as used in Example 3. Theaverage value of magnitudes from 5 seconds to 25 seconds after the startof tongue stimulation of each sample solution was determined andexpressed as a relative value with respect to the 0.1 M NH₄Cl(manufactured by NACALAI TESQUE, INC.) response, which was determined inthe same manner and set to 1. A method for analyzing the sweetnessenhancement effect was carried out in accordance with the analysismethod described in Yamamoto T, et al., Chem Senses. 2009:34(9): 809-18.Specifically, the sum of the response value of a control solution [mixedliquid of 4.5% natural sugar (1 w/v % sucrose: Suc, 3.5 w/v % glucose:Glc) and 208 ppm RebD, natural sugar-derived Brix 4.5, 18 kcal/100 ml]and the response value of sodium gluconate (GluNa) (calculated value)was compared with the response value of the mixed solution thereof(measured value). When the response value of the mixed solution showed ahigher value [measured value/calculated value×100(%)>100(%)], it wasdefined that an increase in the response was observed.

All animal experiments followed the Law for the Humane Treatment andManagement of Animals and other related laws and regulations. All theexperiments were conducted under a protocol approved by the internalcommittee for animal experiment.

Results

The results are shown in FIG. 1 (average of n=5). As shown in FIG. 1,the Suc+Glc+RebD (Brix. 4.5%) solutions each showed an increase in thechorda tympani nerve responses due to mixing of sodium gluconate.Intense increases were observed particularly in the concentration rangeof 5 to 10 mM (11.5 to 23 mg/100 ml as the Na amount) (in the rest, theincrease was 120% or less).

(2) Verification of Sugar Concentration Having Sweetness EnhancementEffect Experiment Method

Chorda tympani nerve responses of mice were carried out in the samemanner as in the experiment (1) described above. The method foranalyzing the sweetness enhancement effect was also carried out in thesame manner as in the experiment (1) described above. In thisexperiment, the sample solutions used were the same as used in Example6.

Results

The results are shown in FIG. 2 (average of n=5). As shown in FIG. 2,increases in the chorda tympani nerve responses due to mixing of sodiumgluconate were observed for Brix 1 to 8.

(3) Verification of Sweetness Intensity Having Sweetness EnhancementEffect Experiment Method

Chorda tympani nerve responses of mice were carried out in the samemanner as in the experiment (1) described above. The method foranalyzing the sweetness enhancement effect was also carried out in thesame manner as in the experiment (1) described above. In thisexperiment, the sample solutions used were the same as used in Example7.

Results

The results are shown in FIG. 3 (average of n=5). As shown in FIG. 3,increases in the chorda tympani nerve responses due to mixing of sodiumgluconate were observed at the degree of sweetness of 4 to 8.

From the results of the present example, also in the case of using ananimal model, the occurrence of the sweetness enhancement effect wasnoted as from the sensory results provided by the panelists.

[Example 11] Sweetness Intensity Measurement of Luo Han Guo ExtractExperiment Method

Luo han guo extract-containing solution [mixed liquid of 4.5% naturalsugar (1 w/v % sucrose and 3.5 w/v % glucose) and 208 ppm luo han guoextract (water extract of luo han guo fruit containing 40 wt % mogrosideV) dissolved in pure water, natural sugar-derived Brix 4.5, 18 kcal/100ml] and sucrose solutions each having Brix 4, 5, 6, 7, or 8 (each 4, 5,6, 7, or 8 w/v %) were compared and scored on the VAS scale, and thesweetness intensity of luo han guo extract-containing solution wascalculated. Sensory-trained persons (six) conducted evaluation aspanelists.

Results

Luo han guo extract-containing solution was revealed to have a sweetnessintensity corresponding to that of a sucrose solution having Brix 6.05(=Brix 6) as the average of the six. The sweetness intensity ascribed toluo han guo extract (208 ppm) is calculated in the same manner asExample 2, and the coefficient of degree of sweetness of luo han guoextract to sucrose was (6.05−3.275)×10000/208=133.4.

[Example 12] Verification of Optimal Concentration of Sodium GluconateExperiment Method

Sucrose, glucose, luo han guo extract, and sodium gluconate weredissolved in pure water, in the ratio shown in Table 15 below, toprepare sample solutions (12-1 to 12-9).

For each solution, a solution containing no sodium gluconate was used asa control solution. The sweetness intensity of each sample solution wassensory-compared with that of the control solution. Concurrently, thesaltiness intensity of each sample solution was evaluated. Theevaluation criteria same as those of Example 3 were used, andsensory-trained persons (eight) conducted evaluation as panelists. Finalevaluation results of the entire panel for each evaluation item weredetermined by a majority vote based on evaluation results of eachindividual panelist, in the same manner as Example 3. That is, thesweetness enhancement effect was finally determined as “Yes” (◯) whenmore than a half of the panelists evaluated as “Yes,” and for thesaltiness intensity, the most common evaluation result was chosen as thefinal evaluation result. In case that there are more than one mostcommon evaluation results, the worst evaluation result was chosen as thefinal evaluation result (for instance, when there is a same number of ◯and Δ, and ◯ and Δ are the most common, then Δ was chosen as a finalevaluation result. Here, in the comprehensive evaluation, samples havinga score of 4 or more were considered to have the effect of the presentinvention.

Results

The results are summarized in Table 15.

TABLE 15 Content 12-1 12-2 12-3 12-4 12-5 12-6 12-7 12-8 12-9 Sucrose(w/v %) 1 1 1 1 1 1 1 1 1 Glucose (w/v %) 3.5 3.5 3.5 3.5 3.5 3.5 3.53.5 3.5 Brix (derived from sucrose + 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5glucose) luo han guo extract(ppm) 208 208 208 208 208 208 208 208 208Sodium gluconate (mM) 1 2.5 5 7.5 10 12.5 15 20 40 As the amount ofsodium 2.3 5.75 11.5 17.25 23 28.75 34.5 46 92 (mg/100 ml) Energy(Kcal/100 ml) 18 18 18 18 18 18 18 18 18 Saltiness intensity

◯ ◯ ◯ ◯ Δ X X Sweetness enhancement effect X ◯ ◯ ◯ ◯ ◯ ◯ X ◯Comprehensive evaluation 3 5 4 4 4 4 3 0 2

When 5.75 mg/100 ml or more of sodium is contained, the sweetnessenhancement effect is observed. On the other hand, when 34.5 mg/100 mlor more of sodium is contained, saltiness is sensed. From the above, itwas found that even for a beverage containing luo han guo extract as ahigh-intensity sweetener, containing 4.0 mg/100 ml or more and 26 mg/100ml or less of sodium provides beverages having preferable taste. Inparticular, in the case of beverages containing a natural sugar and luohan guo extract, beverages having preferable taste were obtained evenwhen the upper limit of sodium is lower than 34.5 mg/100 ml, e.g., 30mg/100 ml, in particular around 28.75 mg/100 ml.

[Example 13] Verification of Sugar Concentration Having SweetnessEnhancement Effect Experiment Method

Sucrose, glucose, luo han guo extract, and sodium gluconate weredissolved in pure water, in the ratio shown in Table 16 below, toprepare sample solutions. The concentration of the natural sugar and luohan guo extract was adjusted such that the entire beverage had asweetness intensity corresponding to 6. By reference to the result ofluo han guo extract-containing solution of Example 11 (the solution of 1(w/v) % sucrose, 3.5 (w/v) % glucose, and 208 ppm luo han guo extracthad a sweetness intensity of about Brix 6), each concentration wascalculated with setting the ratio of the contents between sucrose andglucose to 1:3.5.

For each solution, a solution containing no sodium gluconate was used asthe control solution. The samples obtained were sensory-evaluated forthe sweetness enhancement effect (n=8). The evaluation criteria same asthose of Example 6 were used, and the sweetness enhancement effect wasevaluated “Yes” (◯) when the sample solution (with sodium gluconate) issweeter than the control solution (without sodium gluconate) andotherwise, the sweetness enhancement effect was evaluated “No” (x).Final evaluation results by the entire panel were determined by amajority vote based on evaluation results of each individual panelist,in the same manner as Example 6. That is, the sweetness enhancementeffect was finally determined as “Yes” (◯) when more than a half of thepanelists evaluated as “Yes.”

Results

The results are summarized in Table 16 below.

TABLE 16 Content 13-1 13-2 13-3 13-4 13-5 Sucrose (w/v) % 0 0.22 0.441.33 1.78 Glucose (w/v) % 0 0.78 1.56 4.67 6.22 Brix (derived from 0 1 26 8 sucrose + glucose) Luo han guo extract (ppm) 450.0 395.2 340.7 122.413.3 Sodium gluconate (mM) 7.5 7.5 7.5 7.5 7.5 As the amount of sodium117.3 17.3 17.3 17.3 17.3 (mg/100 ml) Energy (Kcal/100 ml) 0 4 8 24 32Sweetness enhancement effect ◯ ◯ ◯ ◯ ◯

Under the conditions where the sweetness intensity of the entirebeverage was set to a sweetness intensity corresponding to 6, it wasfound that the sweetness enhancement effect was observed in the casewhere Brix derived from the natural sugar was from 1 to 8 and sodium wascontained at a given concentration. In the case where even the contentof luo han guo extract is as low as 13.3 ppm, the sweetness enhancementeffect was observed depending on the content of the natural sugar andthe content of sodium. From the above results, it was found thatsweetness enhancement effect was observed even in a range of 0 kcal ormore and 32 kcal or less, in case that luo han guo extract was used ashigh-intensity sweetener.

[Example 14] Verification of Sweetness Intensity Having SweetnessEnhancement Effect Experiment Method

Sucrose, glucose, luo han guo extract, and sodium gluconate weredissolved in pure water, in the ratio shown in Table 17, to preparebeverage samples. By reference to the result of luo han guoextract-containing solution of Example 11 (the solution of 1 (w/v) %sucrose, 3.5 (w/v) % glucose, and 208 ppm luo han guo extract had asweetness intensity of about Brix 6), each concentration was adjustedwith the ratio of the contents between sucrose and glucose maintained.For each solution, a solution containing no sodium gluconate was used asthe control solution. The sample solutions obtained weresensory-evaluated for the sweetness enhancement effect. The evaluationcriteria same as those of Example 7 were used, and the sweetnessenhancement effect was evaluated “Yes” (◯) when the sample solution(with sodium gluconate) is sweeter than the control solution (withoutsodium gluconate) and otherwise, the sweetness enhancement effect wasevaluated “No” (x). Final evaluation results by the entire panel weredetermined by a majority vote based on evaluation results of eachindividual panelist, in the same manner as Example 6. That is, thesweetness enhancement effect was finally determined as “Yes” (◯) whenmore than a half of the panelists evaluated as “Yes.”.

Results

The results are summarized in Table 17 below.

TABLE 17 Content 14-1 14-2 14-3 14-4 14-5 14-6 14-7 Sweetness intensity2 4 8 10 11 12 16 Sucrose (w/v) % 0.33 0.66 1.32 1.65 1.82 1.98 2.64Glucose (w/v) % 1.16 2.31 4.63 5.79 6.36 6.94 9.26 Brix (derived fromsucrose + 1.49 2.98 5.95 7.44 8.18 8.93 11.9 glucose) Luo han guoextract(ppm) 68.8 137.5 275.0 343.8 378.2 412.6 550.1 Sodium gluconate(mM) 7.5 7.5 7.5 7.5 7.5 7.5 7.5 As the amount of sodium 17.3 17.3 17.317.3 17.3 17.3 17.3 (mg/100 ml) Energy (Kcal/100 ml) 5.96 11.92 23.829.76 32.72 35.72 47.6 Sweetness enhancement effect ◯ ◯ ◯ ◯ ◯ ◯ X

It was found that, when luo han guo extract was used as high-intensitysweetener, the sweetness intensity enhancement effect was observed for asweetness intensity of 2 or more and 12 or less by containing sodium.

[Example 15] Confirmation of Sweetness Enhancement Effect by Means ofAnimal Model (1) Verification of Optimal Concentration of SodiumGluconate Experiment Method

Chorda tympani nerve responses of mice were evaluated using a methodsimilar to Example 10 except that sample solutions used were the same asused in Example 12.

Results

The results are shown in FIG. 4 (average of n=6). As shown in FIG. 4,with respect to the sucrose (Suc)+glucose (Glc)+luo han guo extract (Lo)(Brix. 4.5%) solutions, each basically showed an increase in the chordatympani nerve responses due to mixing of sodium gluconate (GluNa).Intense increases in the responses, for which the measured value was120% or more of the calculated value, were observed particularly in theconcentration range of 2.5 to 10 mM as the amount of GluNa (5.75 to 23mg/100 ml as the Na amount) (in other concentrations, the measured valuewas less than 120% of the calculated value). The percentage above thebars of the graph shows measured value/calculated value×100(%).

(2) Verification of Sugar Concentration Having Sweetness EnhancementEffect Experiment Method

Chorda tympani nerve responses of mice were evaluated in the same manneras in the experiment (1) described above. The method for analyzing thesweetness enhancement effect was also carried out in the same manner asin the experiment (1) described above. In this experiment, the samplesolutions used were the same as used in Example 13.

Results

The results are shown in FIG. 5 (average of n=6). As shown in FIG. 5,intense increases in the chorda tympani nerve responses, for which themeasured value was 120% or more of the calculated value, due to mixingof sodium gluconate were observed for Brix 1 to 8. The percentage abovethe bars of the graph shows measured value/calculated value×100(%).

(3) Verification of Sweetness Intensity Having Sweetness EnhancementEffect Experiment Method

Chorda tympani nerve responses of mice were evaluated in the same manneras in the experiment (1) described above. The method for analyzing thesweetness enhancement effect was also carried out in the same manner asin the experiment (1) described above. In this experiment, the samplesolutions used were the same as used in Example 14.

Results

The results are shown in FIG. 6 (average of n=6). As shown in FIG. 6,intense increases in the chorda tympani nerve responses, for which themeasured value was 120% or more of the calculated value, due to mixingof sodium gluconate were observed at the degree of sweetness of 4 to 12.The percentage above the bars of the graph shows measuredvalue/calculated value×100(%).

[Example 16] Sweetness Intensity Measurement of Mogroside V ExperimentMethod

Mogroside V (MogV)-containing solution [mixed liquid in which 4.5%natural sugar (1 w/v % sucrose and 3.5 w/v % glucose) and 208 ppm MogV(purity of 97.7%) were dissolved in pure water, natural sugar-derivedBrix 4.5, 18 kcal/100 ml] and sucrose solutions each having Brix 6, 7,8, 9, or 10 (each 6, 7, 8, 9, or 10 w/v %) were compared and scored onthe VAS scale, and the sweetness intensity of MogV-containing solutionwas calculated. Sensory-trained persons (eight) conducted evaluation aspanelists.

Results

MogV-containing solution was revealed to have a sweetness intensitycorresponding to that of a sucrose solution having Brix 8.88 (=Brix 9)as the average of the eight. The sweetness intensity ascribed to MogV(208 ppm) is calculated, and the coefficient of degree of sweetness ofMogV to sucrose was (8.88−3.275)×10000/208=269.7.

[Example 17] Verification of Optimal Concentration of Sodium GluconateExperiment Method

Sucrose, glucose, MogV (purity of 97.7%), and sodium gluconate weredissolved in pure water, in the ratio shown in Table 18 below, toprepare sample solutions (17-1 to 17-9).

For each solution, a solution containing no sodium gluconate was used asa control solution. The sweetness intensity of each sample solution wassensory-compared with that of the control solution. Concurrently, thesaltiness intensity of each sample solution was evaluated. Theevaluation criteria same as those of Example 3 were used, and,sensory-trained persons (seven to eight) conducted evaluation aspanelists. Here, in the comprehensive evaluation, samples having a scoreof 4 or more were considered to have the effect of the presentinvention.

Results

The results are summarized in Table 18 below.

TABLE 18 Content 17-1 17-2 17-3 17-4 17-5 17-6 17-7 17-8 17-9 Sucrose(w/v %) 1 1 1 1 1 1 1 1 1 Glucose (w/v %) 3.5 3.5 3.5 3.5 3.5 3.5 3.53.5 3.5 Brix (derived from sucrose + 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5glucose) MogV (ppm) 208 208 208 208 208 208 208 208 208 Sodium gluconate(mM) 1 2.5 5 7.5 10 12.5 15 20 40 As the amount of sodium 2.3 5.75 11.517.25 23 28.75 34.5 46 92 (mg/100 ml) Energy (Kcal/100 ml) 18 18 18 1818 18 18 18 18 Saltiness intensity

Δ Δ Δ X X Sweetness enhancement effect X ◯ ◯ ◯ ◯ ◯ ◯ ◯ X Comprehensiveevaluation 3 5 5 5 3 3 3 2 0

When 5.75 mg/100 ml or more of sodium is contained, the sweetnessenhancement effect is observed. On the other hand, when 23 mg/100 ml ormore of sodium is contained, saltiness is sensed. From the above, it wasfound that by containing a natural sugar and a high-purity MogV andcontaining 4.0 mg/100 ml or more and less than 23 mg/100 ml of sodium,beverages with preferable taste were obtained.

[Example 18] Verification of Optimal Concentration of Sodium Gluconateby Means of Animal Model Experiment Method

Chorda tympani nerve responses of mice were evaluated using a methodsimilar to Example 10 except that sample solutions used were the same asused in Example 17.

Results

The results are shown in FIG. 7 (average of n=5). As shown in FIG. 7,the sucrose (Suc)+glucose (Glc)+MogV (Brix. 4.5%) solutions, eachbasically showed an increase in the chorda tympani nerve responses dueto mixing of sodium gluconate (GluNa). Intense increases in theresponses, for which the measured value was 120% or more of thecalculated value, were observed particularly in the concentration rangeof 2.5 to 7.5 mM as the amount of GluNa(5.75 to 17.25 mg/100 ml as theNa amount) (in other concentrations, the measured value was less than120% of the calculated value). The percentage above the bars of thegraph shows measured value/calculated value×100(%).

INDUSTRIAL APPLICABILITY

According to the method of the present invention, there is provided amethod for providing, not a simple sweetness as obtained by increasingthe amount of a natural sugar or a high-intensity sweetener to be used,but a good taste by enhancing the sweetness of a food or beverage orsweetening composition. Additionally, according to the method of thepresent invention, there is provided a food or beverage or a sweeteningcomposition that exhibits a good taste having enhanced sweetness withoutincreasing the amount of a sugar and a sweetener to be used.

1. A food or beverage comprising (a) a natural sugar in an amountcorresponding to a sweetness intensity X1, (b) a high-intensitysweetener in an amount corresponding to a sweetness intensity X2, and(c) less than 40 mg/100 ml of sodium, wherein (1) sweetness having asweetness intensity X3 is exhibited by the ingredients (a) to (c), and(2) energy is 50 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X3≤20 issatisfied.
 2. The food or beverage according to claim 1, wherein0.5≤{X3−(X1+X2)}≤5 is satisfied.
 3. The food or beverage according toclaim 1 or 2, wherein the amount of the high-intensity sweetener is P2ppm, and0≤X1/(225.2×P2/10000)≤9 and  I)2≤X1+225.2×P2/10000≤11.5  II)or0≤X1/(231.0×P2/10000)≤9 and  III)2≤X1+231.0×P2/10000≤11.5  IV)or0≤X1/(133.4×P2/10000)≤250 and  V)2≤X1+133.4×P2/10000≤16  VI)or0≤X1/(269.7×P2/10000)≤250 and  VII)2≤X1+269.7×P2/10000≤11.5  VIII) are satisfied.
 4. The food or beverageaccording to any one of claims 1 to 3, wherein the amount of sodium is 4to 26 mg/100 ml.
 5. The food or beverage according to any one of claims1 to 4, wherein the energy is 0 to 25 Kcal/100 ml.
 6. The food orbeverage according to any one of claims 1 to 5, wherein the naturalsugar is at least one selected from the group consisting of glucose,sucrose, fructose, maltose, an oligosaccharide, an isomerized sugar,lactose, psicose, allose, tagatose, and a combination thereof.
 7. Thefood or beverage according to any one of claims 1 to 6, wherein thehigh-intensity sweetener is at least one selected from the groupconsisting of rebaudioside M, rebaudioside D, luo han guo extract,mogroside V and a combination thereof.
 8. The food or beverage accordingto any one of claims 1 to 7, wherein the sodium is at least one selectedfrom the group consisting of sodium chloride, sodium malate, sodiumsulfate, sodium citrate, sodium phosphate, sodium carbonate, sodiumdisulfide, sodium bicarbonate, sodium alginate, sodium argininate,sodium glucoheptonate, sodium gluconate, sodium glutamate, sodiumtartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.
 9. The food or beverage according toany one of claims 1 to 8, wherein 5 to 25 mg/100 ml of sodium iscontained, the energy is 0 to 25 Kcal/100 ml, and X3 is 6 or more.
 10. Asweetening composition comprising a natural sugar, a high-intensitysweetener, and sodium, wherein a food or beverage in which thesweetening composition is blended comprises (a) the natural sugar in anamount of a sweetness intensity X1, (b) the high-intensity sweetener inan amount of a sweetness intensity X2, and (c) less than 40 mg/100 ml ofsodium, wherein (1) sweetness having a sweetness intensity X3 isexhibited by the ingredients (a) to (c), and (2) energy is 50 Kcal/100ml or less, and wherein 0.1<(X1+X2)<X3≤20 is satisfied.
 11. Thesweetening composition according to claim 10, wherein 0.5≤{X3−(X1+X2)}≤5is satisfied.
 12. The sweetening composition according to claim 10 or11, wherein in the food or beverage, the amount of the high-intensitysweetener is P2 ppm, and0≤X1/(225.2×P2/10000)≤9 and  I)2≤X1+225.2×P2/10000≤11.5  II)or0≤X1/(231.0×P2/10000)≤9 and  III)2≤X1+231.0×P2/10000≤11.5  IV)or0≤X1/(133.4×P2/10000)≤250 and  V)2≤X1+133.4×P2/10000≤16  VI)or0≤X1/(269.7×P2/10000)≤250 and  VII)2≤X1+269.7×P2/10000≤11.5  VIII) are satisfied.
 13. The sweeteningcomposition according to any one of claims 10 to 12, wherein the amountof sodium in the food or beverage is 4 to 26 mg/100 ml.
 14. Thesweetening composition according to any one of claims 10 to 13, whereinthe energy of the food or beverage is 0 to 25 Kcal/100 ml.
 15. Thesweetening composition according to any one of claims 10 to 14, whereinthe natural sugar is at least one selected from the group consisting ofglucose, sucrose, fructose, maltose, an oligosaccharide, an isomerizedsugar, lactose, psicose, allose, tagatose, and a combination thereof.16. The sweetening composition according to any one of claims 10 to 15,wherein the high-intensity sweetener is at least one selected from thegroup consisting of rebaudioside M, rebaudioside D, luo han guo extract,mogroside V and a combination thereof.
 17. The sweetening compositionaccording to any one of claims 10 to 16, wherein the sodium is at leastone selected from the group consisting of sodium chloride, sodiummalate, sodium sulfate, sodium citrate, sodium phosphate, sodiumcarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodiumargininate, sodium glucoheptonate, sodium gluconate, sodium glutamate,sodium tartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.
 18. The sweetening compositionaccording to any one of claims 10 to 17, wherein in the food orbeverage, 5 to 25 mg/100 ml of sodium is contained, the energy is 0 to25 Kcal/100 ml, and X3 is 6 or more.
 19. A method for producing a foodor beverage, comprising: to raw materials, (i) adding (a) a naturalsugar in an amount of a sweetness intensity X1 and (b) a high-intensitysweetener in an amount of a sweetness intensity X2; and (ii) adding (c)less than 40 mg/100 ml of sodium, wherein (1) sweetness having asweetness intensity X3 is exhibited by the ingredients (a) to (c), and(2) energy is 50 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X3≤20 issatisfied.
 20. The method according to claim 19, wherein0.5≤{X3−(X1+X2)}≤5 is satisfied.
 21. The method according to claim 19 or20, wherein in the food or beverage, the amount of the high-intensitysweetener is P2 ppm, and0≤X1/(225.2×P2/10000)≤9 and  I)2≤X1+225.2×P2/10000≤11.5  II)or0≤X1/(231.0×P2/10000)≤9 and  III)2≤X1+231.0×P2/10000≤11.5  IV)or0≤X1/(133.4×P2/10000)≤250 and  V)2≤X1+133.4×P2/10000≤16  VI)or0≤X1/(269.7×P2/10000)≤250 and  VII)2≤X1+269.7×P2/10000≤11.5  VIII) are satisfied.
 22. The method accordingto any one of claims 19 to 21, wherein the amount of sodium in the foodor beverage is 4 to 26 mg/100 ml.
 23. The method according to any one ofclaims 19 to 22, wherein the energy of the food or beverage is 0 to 25Kcal/100 ml.
 24. The method according to any one of claims 19 to 23,wherein the natural sugar is at least one selected from the groupconsisting of glucose, sucrose, fructose, maltose, an oligosaccharide,an isomerized sugar, lactose, psicose, allose, tagatose, and acombination thereof.
 25. The method according to any one of claims 19 to24, wherein the high-intensity sweetener is at least one selected fromthe group consisting of rebaudioside M, rebaudioside D, luo han guoextract, mogroside V and a combination thereof.
 26. The method accordingto any one of claims 19 to 25, wherein the sodium is at least oneselected from the group consisting of sodium chloride, sodium malate,sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate,sodium disulfide, sodium bicarbonate, sodium alginate, sodiumargininate, sodium glucoheptonate, sodium gluconate, sodium glutamate,sodium tartrate, sodium aspartate, sodium lactate, casein sodium, sodiumascorbate, and a mixture thereof.
 27. The method according to any one ofclaims 19 to 26, wherein, in the food or beverage, 5 to 25 mg/100 ml ofsodium is contained, the energy is 0 to 25 Kcal/100 ml, and X3 is 6 ormore.